One-Pan Vegetable & Lentil Stew – Cozy Vegan Comfort in a Bowl

There’s nothing quite like the smell of a simmering stew wafting through the kitchen on a crisp evening. This One-Pan Vegetable & Lentil Stew captures that homey, heartwarming magic—but with a simple vegan twist that feels as nourishing as it tastes. Made with earthy lentils, hearty vegetables, and fragrant herbs, this dish proves that comfort food doesn’t need meat or dairy to feel rich and satisfying.

It’s the kind of meal that fills your kitchen with warmth and your bowl with goodness. From the first spoonful, you’ll taste layers of cozy flavor—the sweetness of carrots, the gentle bite of celery, the depth of garlic and tomato—all balanced perfectly by protein-rich lentils and a splash of olive oil. And best of all? Everything cooks in one pan, so you get a wholesome, hearty dinner without a pile of dishes to tackle later.

Whether you’re vegan, vegetarian, or just looking to enjoy a meatless Monday meal that doesn’t skimp on comfort, this lentil stew checks every box.

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Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup dry green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• 1 bay leaf
• Salt and black pepper to taste
• Juice of ½ lemon (for brightness)
• Fresh parsley, chopped (for garnish)

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Instructions:

1. Sauté the aromatics. Heat olive oil in a large pot or deep skillet over medium heat. Add diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
2. Add garlic and spices. Stir in minced garlic, smoked paprika, thyme, oregano, and cumin. Cook for another minute, letting the spices bloom and release their fragrance.
3. Add remaining vegetables. Toss in the bell pepper and zucchini, stirring well to coat everything in the aromatic oil and spices.
4. Incorporate the lentils and tomatoes. Add the rinsed lentils and canned tomatoes, stirring to combine all the ingredients.
5. Add broth and simmer. Pour in the vegetable broth, add the bay leaf, and bring to a boil. Reduce heat to low, cover, and let simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and the stew thickens.
6. Finish and season. Remove the bay leaf, stir in lemon juice, and season with salt and pepper to taste. Adjust the consistency by adding a bit more broth if desired.
7. Serve and enjoy. Ladle the warm stew into bowls and garnish with chopped parsley and a drizzle of olive oil. Serve with crusty bread for a complete meal.

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Tips & Tricks

• Lentil type matters: Green or brown lentils hold their shape best. Avoid red lentils, which break down into a mushier texture (great for curry, not stew!).
• Layer the flavor: Sautéing the spices before adding the liquids enhances their flavor and aroma.
• Boost the umami: A spoonful of tomato paste or a splash of soy sauce adds depth and richness to the stew.
• Consistency control: For a thicker stew, remove the lid during the last 10 minutes of cooking to let it reduce.

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Variations

• Add grains: Stir in a handful of cooked quinoa or barley for a heartier meal.
• Leafy greens: Add chopped spinach or kale during the final 5 minutes for extra nutrition.
• Spicy kick: Add red pepper flakes or a pinch of cayenne for some gentle heat.
• Creamy version: Swirl in a few tablespoons of coconut milk or cashew cream before serving for extra richness.

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Serving Suggestions

This stew is a complete meal on its own but pairs beautifully with sides that elevate its comfort factor:

• Warm crusty bread or garlic toast.
• A side salad with lemon vinaigrette for freshness.
• Served over rice or mashed potatoes for extra heartiness.
• Topped with toasted pumpkin seeds or a drizzle of tahini for texture and depth.

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Storage Information

• Refrigerate: Store leftovers in an airtight container for up to 5 days. The flavors deepen as it sits!
• Freeze: Freeze cooled portions for up to 3 months. Thaw overnight and reheat gently with a splash of water or broth.
• Reheat: Warm on the stove over low heat or microwave until heated through. Stir occasionally for even reheating.

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FAQ

Can I use canned lentils?
Yes, but reduce the cooking time to about 15 minutes since canned lentils are already tender.

Can I make this in an Instant Pot?
Absolutely. Use the sauté function for the aromatics, then add everything and pressure cook for 12 minutes with a natural release.

How do I make it oil-free?
Sauté the veggies in a few tablespoons of vegetable broth instead of oil.

Can I double the recipe?
Yes! This stew is great for meal prep. Just make sure your pot is large enough to handle the volume.

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History / Fun Facts

Lentils are one of the oldest cultivated crops in the world, dating back over 9,000 years. Ancient Egyptians, Romans, and Greeks all valued lentils as a humble but powerful source of nutrition. Known as “the meat of the poor,” lentils are rich in protein, fiber, and iron, making them a staple in vegan and vegetarian diets today.

This one-pan stew pays homage to traditional Mediterranean and Middle Eastern lentil dishes but adapts them for the modern kitchen. The simplicity of this recipe—just one pan, minimal ingredients, and a short simmer—reflects the heart of home cooking: creating warmth, nourishment, and connection with every spoonful.

So grab your pot, gather your veggies, and let the aroma of simmering lentils fill your kitchen with cozy, vegan comfort.