Vegetarian One-Pot Lentil and Vegetable Stew
A hearty and nourishing one-pot lentil stew packed with vegetables, perfect for a comforting meal during busy days. This mediterranean-inspired vegetarian ready in about 50 minutes pairs green lentils, rinsed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup green lentils, rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (canned)
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups fresh spinach, roughly chopped
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables soften and onions turn translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed green lentils, 1 can (14.5 oz) diced tomatoes with juices, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender.
- Step 4: Season the stew with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 cups roughly chopped fresh spinach and cook for 3 more minutes until wilted.
- Step 5: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors before serving.
Frequently asked questions
How long does Vegetarian One-Pot Lentil and Vegetable Stew take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian One-Pot Lentil and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green lentils, rinsed from drying out.
Can I substitute ingredients in Vegetarian One-Pot Lentil and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian One-Pot Lentil and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian One-Pot Lentil and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My homeschooling crew devoured this stew! The mediterranean flavors were perfect for picky eaters.
- ★★★★★
Simple one-pot magic for busy moms. The lemon zest made all the difference!
- ★★★★☆
Loved it but the lentils needed extra broth to avoid being too thick.
