Village-Style Rustic Vegetable and Lentil Stew

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting vegetarian stew rich with lentils and garden vegetables, simmered slowly to develop deep, hearty flavors. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 65 minutes, pairs brown lentils, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed brown lentils
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Add 1 cup rinsed brown lentils, 1 can (14.5 oz) diced tomatoes with juices, 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes until lentils are tender and stew has thickened.
5. Step 5: Remove the bay leaf and adjust seasoning with additional salt or pepper if needed.
6. Step 6: Ladle the stew into bowls and garnish with 1/4 cup chopped fresh parsley before serving warm with crusty bread.