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Rachel White

lentil stew easy vegetarian dinner recipe

A hearty lentil stew vegetarian dinner that delivers rich flavor and comforting texture with minimal effort. This easy recipe uses simple ingredients to create a satisfying and nutritious meal perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • cup lentils rinsed
  • cup carrots chopped
  • cup celery chopped
  • onion chopped
  • cloves garlic minced
Liquid
  • cups vegetable broth
  • tbsp olive oil
Seasoning
  • tsp thyme
  • tsp salt
  • tsp black pepper
Optional Finish
  • tbsp lemon juice
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Wooden Spoon
  • Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a saucepan over medium heat until warm.
  2. Add onion, carrots, and celery, cooking until softened and slightly golden.
  3. Stir in garlic and cook briefly until fragrant.
  4. Add lentils, broth, and seasoning, then bring to a gentle simmer.
  5. Cook until lentils are tender and stew thickens to a hearty consistency.
  6. Finish with lemon juice and parsley, then serve warm for best flavor.

Notes

Cook longer for thicker stew or add broth for a lighter texture. Mash some lentils for creaminess. Freeze in portions for convenience. Add spices or vegetables for variation. Store leftovers refrigerated up to four days and reheat gently.