Go Back

One-Pan Vegetable & Lentil Stew (Vegan)

A hearty, one-pan vegan stew packed with lentils, vegetables, and warm spices. Comforting, nutritious, and easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

One-Pan Vegetable & Lentil Stew
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, 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
  • 0.5 teaspoon cumin
  • 1 leaf bay leaf
  • Salt and pepper to taste
  • 0.5 lemon juice of
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large pot or deep skillet
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
  2. Stir in garlic, paprika, thyme, oregano, and cumin; cook for 1 minute.
  3. Add bell pepper and zucchini; stir to coat with spices.
  4. Add lentils, diced tomatoes, and vegetable broth. Stir well.
  5. Add bay leaf, bring to a boil, then reduce heat and simmer for 30–35 minutes until lentils are tender.
  6. Remove bay leaf, add lemon juice, and season with salt and pepper.
  7. Garnish with parsley and serve warm.

Notes

Hearty, comforting, and nutritious—this vegan stew is perfect for cozy weeknights or meal prep.