Cozy up with a bowl of warmth and nourishment, this Rustic Vegetable and Lentil Stew is the ultimate comfort food for cold evenings or whenever you crave something hearty and wholesome. Brimming with tender vegetables, earthy lentils, and fragrant herbs, it’s a one-pot wonder that’s as satisfying as it is simple. Each spoonful brings you deep, savory flavors that taste like they’ve simmered all day.
Why You’ll Love This Recipe
- Hearty & Filling: Packed with protein-rich lentils and vegetables for a satisfying meal.
- One-Pot Simplicity: Minimal cleanup and easy cooking make it weeknight-friendly.
- Naturally Vegetarian: A wholesome, meat-free meal that still feels hearty.
- Perfect for Meal Prep: Tastes even better the next day as flavors deepen.
- Cozy & Seasonal: Ideal for fall and winter comfort food cravings.
Ingredients

- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup green or brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups chopped kale or spinach
- 2 tablespoons chopped parsley (for garnish)
Step-by-Step Instructions

- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook 5–7 minutes until softened.
- Add lentils and seasoning: Stir in lentils, thyme, paprika, cumin, bay leaf, salt, and pepper. Mix well to coat the lentils with aromatics.
- Pour in broth and tomatoes: Add vegetable broth and diced tomatoes. Stir, bring to a boil, then reduce heat to low.
- Simmer the stew: Cover and let simmer for 30–35 minutes, stirring occasionally, until lentils are tender and stew thickens.
- Add greens: Stir in chopped kale or spinach during the last 5 minutes of cooking.
- Adjust and serve: Taste and adjust seasoning as needed. Ladle into bowls, sprinkle parsley, and serve warm.
Tips & Variations
- Use red lentils for a creamier texture or green lentils for more bite.
- Add sweet potatoes or butternut squash for extra sweetness and color.
- Stir in a spoonful of tomato paste for richer flavor.
- For spice lovers, add a pinch of chili flakes or smoked chipotle powder.
- Pair with crusty bread or garlic toast for dipping.
Storage & Freezer Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze in portions for up to 2 months.
- Reheat: Warm gently on the stove or microwave until hot throughout.
- Meal Prep Tip: This stew thickens as it sits — add a splash of broth when reheating for the perfect consistency.
Serving & Pairing Ideas

- Serve with toasted sourdough bread or buttery cornbread.
- Add a dollop of Greek yogurt or sour cream for creaminess.
- Pair with a simple green salad or roasted root vegetables.
- Serve with herbed rice or couscous for a more filling meal.
Frequently Asked Questions
Can I make this stew in a slow cooker?
Yes! Simply sauté the vegetables first, then transfer all ingredients to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until lentils are tender.
Which lentils work best?
Green or brown lentils hold their shape best for a rustic texture. Red lentils break down more, giving a creamier consistency, great if you prefer a smoother stew.
Can I add other vegetables?
Absolutely. This recipe is versatile, try adding mushrooms, parsnips, leeks, or even diced tomatoes with chili for extra flavor.
How can I make it richer?
Add a splash of coconut milk or a tablespoon of tomato paste during simmering for deeper flavor and texture.
Ready to Make It?
It’s time to grab your favorite pot and let this Rustic Vegetable and Lentil Stew fill your kitchen with warmth and comfort. Perfect for cozy evenings, meal prep, or anytime you crave a healthy, hearty dish, this stew will quickly become a family favorite. Don’t forget to save and share this recipe for your next comforting dinner idea!
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Rustic Vegetable and Lentil Stew
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and nourishing Rustic Vegetable and Lentil Stew packed with wholesome vegetables, lentils, and aromatic herbs. Perfect for cozy weeknight dinners or meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup green or brown lentils, rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 bay leaf
Salt and black pepper to taste
2 cups chopped kale or spinach
2 tablespoons chopped parsley (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Sauté for 5–7 minutes until softened.
2. Add lentils, thyme, paprika, cumin, bay leaf, salt, and pepper. Stir well to coat the lentils with aromatics.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils are tender and stew thickens.
5. Add chopped kale or spinach and cook for 5 more minutes until wilted.
6. Taste and adjust seasoning. Remove bay leaf and serve hot, garnished with fresh parsley.
Notes
Storage:
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze in portions for up to 2 months.
• Reheat gently on the stove with a splash of broth.
Tips:
• Use green lentils for texture or red lentils for a creamier consistency.
• Add sweet potatoes or mushrooms for variation.
• Serve with crusty bread or a dollop of yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7
- Sodium: 420
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 9
- Protein: 12
- Cholesterol: 0