Volunteer-Inspired Hearty Lentil and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A nourishing and wholesome lentil stew packed with colorful vegetables, inspired by community spirit and volunteer dedication. This mediterranean-inspired vegan ready in about 55 minutes pairs brown lentils, carrot, celery stalk 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 brown lentils
• 1 large, diced carrot
• 2, diced celery stalk
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup brown lentils, 14 oz canned diced tomatoes with juice, and 4 cups vegetable broth. Stir to combine, then bring mixture to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender and stew thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh finish.