17 Vegan One-Pot Lentil and Vegetable Stews for Cozy Meals

Weeknight dinners often arrive with little warning and high expectations from hungry family members. We like recipes that come together quickly and still feel comforting after a long day.

Small wins-like a simple sauce or a one-pan finish-make a big difference for the whole table.

This roundup includes quick soups, skillet mains, sheet-pan meals, hearty salads, and a few make-ahead casseroles. We show easy swaps and kid-friendly tweaks so you can tailor flavors without extra fuss.

Most recipes finish in 30-45 minutes or offer straightforward prep the day before.

These dishes help us get dinner on the table with fewer dishes and less scrambling. We include storage tips, reheating notes, and simple side ideas to stretch leftovers into another meal.

It's easy to scale portions for a family or to mix flavors so everyone gets something they enjoy.

1. Hearty Vegan Lentil Stew

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This stew is warm, filling, and built from pantry staples you can pull together on a busy weeknight.
It balances savory tomatoes, aromatic herbs, and tender lentils for a satisfying bowl any time of year.

For a bright, chilled side that pairs well with warm bowls, try Greek orzo pasta salad for bright, hearty sides to add a fresh contrast.

Why This Recipe Works

This recipe gives steady protein and body while remaining plant-based.
It simmers in one pot so you can start dinner and walk away with confidence.

• Rich tomato-lentil broth - Canned tomatoes and vegetable broth create a savory base that carries the spices and soft lentils.
• Soft but intact lentils - Brown or green lentils hold their shape after simmering so the stew stays hearty rather than mushy.
• Layered vegetable sweetness - Sautéed onion, carrots, and celery add natural sweetness and texture to every spoonful.
• Bright finishing touch - Lemon juice and fresh herbs lift the stew and prevent the flavors from feeling heavy.

Ingredient Swap Ideas

Small swaps let you adapt the stew to what you have or dietary needs - or borrow ideas from taco night ideas featuring ground and shredded beef for bold flavor twists.

eef-dinner-ideas/">ground beef dinner ideas beyond tacos for hearty alternative meals.

• Brown lentils - Use green lentils for a firmer texture or red lentils for a quicker, creamier result.
• Canned diced tomatoes - Swap with 2 cups chopped fresh tomatoes plus 1 tablespoon tomato paste for richer flavor.
• Kale - Replace with 4 cups baby spinach added at the end for a milder, quicker-wilting green.
• Vegetable broth - Use mushroom broth or water plus 1 tablespoon soy sauce for extra umami if needed.

Ingredients

• 1 ½ cups brown lentils - rinsed and picked over.
• 2 tablespoons olive oil - for sautéing.
• 1 large yellow onion - diced.
• 2 medium carrots - peeled and diced.
• 2 celery stalks - diced.
• 3 garlic cloves - minced.
• 1 (14.5 oz) can diced tomatoes - undrained.
• 6 cups vegetable broth - low-sodium preferred.
• 1 bay leaf - whole.
• 1 teaspoon dried thyme - or 1 tablespoon fresh chopped.
• 1 teaspoon smoked paprika - or sweet paprika.
• 1 teaspoon ground cumin - optional for warmth.
• 1 teaspoon kosher salt - adjust to taste.
• ½ teaspoon black pepper - freshly ground.
• 2 cups chopped kale - stems removed.
• 1 tablespoon lemon juice - fresh.
• 2 tablespoons chopped fresh parsley - for serving.

Instructions

1. Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery until softened, about 6-8 minutes.
2. Add the garlic, smoked paprika, cumin, and thyme and cook 1 minute until fragrant.
3. Stir in the lentils, canned tomatoes, vegetable broth, and bay leaf; bring to a boil, then reduce to a simmer.
4. Cover and simmer until lentils are tender, 25-30 minutes; check occasionally and add a little water if the stew becomes too thick.
5. Remove the bay leaf, stir in the chopped kale and lemon juice, and simmer 3-5 minutes until the greens are wilted.
6. Taste and adjust salt and pepper, then serve topped with chopped parsley.

2. One-Pot Moroccan Spiced Lentil Stew

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This fragrant, savory stew combines warm North African spices with tender lentils for a filling weeknight meal. It cooks all in one pot, so the aromatics and vegetables meld into a rich, comforting bowl that is great served with couscous, rice, or crusty bread.

Why This Recipe Works

This recipe builds deep, layered aromatics and keeps cleanup minimal. It balances body from the lentils with bright acid at the finish.

• Aromatic toasted spices - Toasting and blooming the spices in the pot releases oils that give the stew its characteristic scent and warmth.
• Lentils that keep structure - Brown or green lentils become tender without disintegrating, providing a filling texture you can spoon.
• Tomato and lemon balance - Canned tomatoes add body and acidity while lemon brightens the final bite to prevent heaviness.
• One-pot simmer method - Everything braises together for about 30 minutes so the flavors meld and you only wash one pot.

Ingredient Swap Ideas

Small swaps help you adjust time, heat, or dietary needs without losing the recipe's profile. Use these options to keep the Moroccan character while adapting to what you have.

• Brown or green lentils - Substitute red lentils for quicker cooking, noting they will break down into a softer, more stew-like texture.
• Vegetable broth - Use low-sodium chicken broth if not vegetarian, and reduce added salt during finishing.
• Smoked paprika - Swap regular paprika plus a pinch of ground cumin for a milder smokiness if smoked paprika is unavailable.
• Fresh cilantro - Use chopped flat-leaf parsley for a fresher, milder herb finish if you prefer.

Ingredients

• 2 tablespoon olive oil - for sautéing.
• 1 cup brown lentils - rinsed and picked over.
• 1 large yellow onion - finely chopped.
• 3 cloves garlic - minced.
• 2 medium carrots - diced.
• 2 stalks celery - diced.
• 1 (14.5 oz) can diced tomatoes - with juices.
• 4 cups vegetable broth - low-sodium preferred.
• 1 teaspoon ground cumin - for seasoning.
• 1 teaspoon ground coriander - for seasoning.
• 1 teaspoon smoked paprika - for warmth.
• ¼ teaspoon ground cinnamon - for depth.
• 1 bay leaf - whole.
• 1 teaspoon kosher salt - adjust to taste.
• ½ teaspoon black pepper - freshly ground if possible.
• 2 tablespoon lemon juice - fresh for finishing.
• ¼ cup fresh cilantro - chopped for garnish.

Instructions

1. Heat the oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5-7 minutes.
2. Add the garlic and spices and cook, stirring, for 30-60 seconds until fragrant.
3. Stir in the lentils, diced tomatoes with their juices, bay leaf, and vegetable broth, then bring to a boil.
4. Reduce heat to low and simmer, partially covered, until lentils are tender, about 25-30 minutes; check for doneness and add more broth if needed.
5. Remove and discard the bay leaf, then stir in lemon juice and season with salt and pepper to taste.
6. Spoon into bowls and garnish with cilantro; serve with couscous, rice, or bread.

3. Simple Vegetable and Lentil Stew

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This hearty stew pairs green lentils with everyday vegetables for a warm, nourishing meal you can make any weeknight. It's richly savory with tomato and herbs, and brightened at the end with lemon for balance.

Why This Recipe Works

It develops deep, savory notes from simple pantry ingredients. You get a filling meal that also makes great leftovers.

• Sturdy lentil base - Green or brown lentils hold their shape so the stew stays textured and not mushy.
• Layered vegetable sweetness - Carrots and celery soften and add natural sweetness that balances the tomatoes.
• Tomato-bright broth - Diced tomatoes and broth create a well-rounded liquid that carries the spices.
• Finishing lemon and herbs - A splash of lemon and fresh parsley lifts the whole pot for a bright finish.

Ingredient Swap Ideas

Swaps help you use what you have or meet dietary preferences without changing the method. Each suggestion keeps the stew's texture and overall flavor.

• Green or brown lentils - Use red lentils for a quicker, thicker stew because they break down faster.
• Potato - Swap for sweet potato for a milder, slightly sweet finish that still holds up during simmering.
• Spinach or kale - Use Swiss chard in the last 5 minutes for a similar tender-leafy element.
• Vegetable broth - Substitute low-sodium chicken broth for a richer, non-vegetarian option that preserves the stew's savoury depth.

Ingredients

• 1 cup green or brown lentils - rinsed and drained.
• 2 tablespoons olive oil - for sautéeing.
• 1 medium onion - chopped.
• 2 cloves garlic - minced.
• 2 medium carrots - diced.
• 2 stalks celery - diced.
• 1 medium potato - peeled and cubed.
• 1 can (14.5 oz) diced tomatoes - undrained.
• 4 cups vegetable broth - low-sodium preferred.
• 1 bay leaf - optional.
• 1 teaspoon ground cumin - for warmth.
• ½ teaspoon smoked paprika - for subtle smokiness.
• Salt and black pepper - to taste.
• 2 cups chopped spinach or kale - stems removed if using kale.
• 1 tablespoon lemon juice - fresh.
• 2 tablespoons fresh parsley - chopped, for garnish.

Instructions

1. Heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 6 minutes.
2. Add garlic, ground cumin, and smoked paprika and cook 30 seconds until fragrant.
3. Stir in lentils, potato, diced tomatoes with their juices, vegetable broth, and bay leaf, then bring to a boil.
4. Reduce heat to a simmer, cover, and cook until lentils and potatoes are tender, 25-30 minutes; stir occasionally.
5. Remove the bay leaf, stir in the chopped greens and lemon juice, and cook 2-3 minutes until greens are wilted.
6. Season with salt and pepper to taste, sprinkle with parsley, and serve hot.

4. Spicy Lentil and Tomato Stew

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This stew layers warm spices, chunky tomatoes, and soft lentils for a filling, comforting meal you can make on a weeknight. It's bold, tangy, and slightly spicy, and it's best served with rice, crusty bread, or a simple green salad for cooler evenings.

If craving something meat-forward with similar bold spice, one-pan spicy sausage dinners tonight offers fast, spicy weeknight options.

Why This Recipe Works

It comes together quickly while building deep, rounded spice flavors. It also makes a saucy, comforting dish that reheats well for lunches.

• Fast-soft lentils - Red lentils break down and thicken the stew without blending, giving a creamy texture that still has body.
• Bright tomato tang - Canned diced tomatoes and a touch of tomato paste balance the spices and keep the stew lively.
• Layered warm spices - Cumin, smoked paprika, and chili powder create warmth and complexity without overwhelming the lentils.
• Simple finish - A squeeze of lemon and fresh herbs brighten the whole pot at the end.

Ingredient Swap Ideas

Swaps let you adjust heat, texture, or what's on hand without changing the method. Choose alternatives that match the stew's saucy finish.

• Red lentils - Use brown or green lentils if you prefer firmer bites; increase simmer time until tender.
• Vegetable broth - Swap with chicken broth for a richer base if not strictly vegetarian.
• Smoked paprika - Replace with regular paprika and a pinch of chipotle powder for smoky heat.
• Fresh cilantro - Use chopped parsley for a milder herb note that still brightens the stew.

Ingredients

• 1 cup red lentils - rinsed and drained.
• 2 tablespoons olive oil - for sautéing.
• 1 medium yellow onion - diced.
• 3 garlic cloves - minced.
• 1 (14.5 oz) can diced tomatoes - with juices.
• 1 tablespoon tomato paste - for depth.
• 4 cups vegetable broth - or chicken broth.
• 1 teaspoon ground cumin - warm spice.
• 1 teaspoon smoked paprika - adds smokiness.
• 1 teaspoon chili powder - mild heat.
• ¼ teaspoon red pepper flakes - optional; adjust for heat.
• Salt - to taste, start with 1 teaspoon.
• Freshly ground black pepper - to taste.
• 2 tablespoons lemon juice - from about half a lemon.
• ¼ cup fresh cilantro - chopped; or parsley.

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until soft and translucent, about 5-7 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, chili powder, and red pepper flakes and cook until fragrant, about 30 seconds.
4. Add the diced tomatoes, tomato paste, red lentils, and vegetable broth and bring the pot to a simmer.
5. Simmer gently, uncovered, for 15-20 minutes until the lentils are soft and the stew has thickened, stirring occasionally.
6. Stir in the lemon juice and chopped cilantro, taste and season with salt and pepper, then serve warm.

5. Creamy Coconut Lentil Stew

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This rich, spiced stew blends creamy coconut milk with tender red lentils for a comforting, slightly sweet finish. It's quick to make on weeknights and stores well for easy lunches.

Serve with rice, naan, or a green salad for a satisfying meal.

For a non-vegan creamy weeknight alternative, try slow cooker creamy Tuscan chicken recipes that deliver similar richness with minimal hands-on time.

Why This Recipe Works

It combines fast-cooking ingredients with long, rounded flavor. The results are creamy and hearty without long hands-on time.

• Silky coconut base - Coconut milk creates a smooth mouthfeel that tames the spices and thickens the stew as it simmers.
• Fast-cooking red lentils - Red lentils break down in 15-20 minutes and give the stew body without long simmering.
• Toasted spice layer - Blooming curry, cumin, and turmeric in oil deepens flavor without extra ingredients.
• Greens added at the end - Spinach wilts quickly so it keeps color and fresh texture in the finished stew.

Ingredient Swap Ideas

Small swaps let you tailor richness, heat, or pantry availability without changing the method.

• Red lentils - Substitute brown or green lentils, increasing simmer time to 30-35 minutes until tender.
• Coconut milk - Use light coconut milk for lower fat or swap for full-fat oat milk plus 1 tablespoon cashew butter for creaminess.
• Diced tomatoes - Use 1 cup canned crushed tomatoes if you prefer a smoother base and fewer tomato pieces.
• Baby spinach - Substitute chopped kale or swiss chard, adding it earlier and simmering until tender.

Ingredients

• 1 cup red lentils - rinsed and drained.
• 1 tablespoon neutral oil - such as vegetable or canola.
• 1 medium yellow onion - finely chopped.
• 3 cloves garlic - minced.
• 1 tablespoon fresh ginger - minced.
• 1 tablespoon curry powder - mild or medium.
• 1 teaspoon ground cumin -.
• ½ teaspoon ground turmeric -.
• 1 (14.5-ounce) can diced tomatoes - undrained.
• 3 cups vegetable broth - low-sodium preferred.
• 1 (14-ounce) can coconut milk - full-fat for creaminess.
• 2 cups baby spinach - packed.
• 1 tablespoon lime juice - fresh.
• Salt - to taste.
• 2 tablespoons fresh cilantro - chopped for garnish.

Instructions

1. Heat oil in a large pot over medium heat and sauté the chopped onion 5-7 minutes until softened and translucent.
2. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in curry powder, cumin, and turmeric and toast 30 seconds while stirring.
4. Add lentils, diced tomatoes, vegetable broth, and coconut milk; bring to a simmer, reduce heat, and cook 15-20 minutes until lentils are very soft and the stew has thickened.
5. Stir in spinach and lime juice and cook 1-2 minutes until the greens wilt; season with salt to taste.
6. Serve hot, garnished with chopped cilantro, alongside rice or flatbread.

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6. Winter Vegetables Lentil Stew

This warming stew brings roasted root vegetables and hearty lentils together for a comforting, nutrient-packed meal. You'll get rich, savory broth and tender bites that are great for weeknight dinners or a make-ahead lunch.

The flavors deepen after a day in the fridge, and the stew freezes well for busy nights.

Why This Recipe Works

This recipe balances roasted sweetness with earthy lentils for satisfying texture. You can scale it up for leftovers or freeze single portions.

• Roasted winter vegetables - Roasting concentrates sweetness and adds caramelized flavor that brightens the stew.
• Sturdy lentil base - Brown lentils hold their shape so the stew keeps a pleasant bite after simmering.
• Layered seasoning approach - You brown aromatics and toast spices first to build depth without extra steps.
• Late-added greens - Adding kale at the end preserves color and keeps leaves tender but not mushy.

Ingredient Swap Ideas

Swaps let you adapt to pantry staples or dietary needs while keeping the same method and comfort.

• Brown lentils - Use green lentils instead for a firmer texture that still holds up during simmering.
• Butternut squash - Swap with peeled sweet potato for similar sweetness and quicker roasting time.
• Vegetable broth - Use low-sodium chicken broth for a richer taste if you eat meat.
• Kale - Replace with chopped Swiss chard or spinach; chard holds up like kale while spinach wilts faster.

Ingredients

• 1 cup brown lentils - rinsed and drained.
• 2 tablespoons olive oil - divided.
• 1 large yellow onion - diced.
• 3 cloves garlic - minced.
• 2 medium carrots - peeled and chopped.
• 1 medium parsnip - peeled and chopped.
• 3 cups butternut squash - peeled and cubed.
• 2 stalks celery - chopped.
• 1 (14.5-ounce) can diced tomatoes - with juices.
• 4 cups vegetable broth - low-sodium recommended.
• 1 teaspoon smoked paprika - for warmth.
• 1 teaspoon ground cumin - for earthiness.
• 1 teaspoon dried thyme - or 1 tablespoon fresh, chopped.
• 1 bay leaf - whole.
• 3 cups chopped kale - stems removed.
• Salt and black pepper - to taste.
• 1 tablespoon lemon juice - for finishing.

Instructions

1. Roast the carrots, parsnip, and butternut squash at 425°F for 25-30 minutes until edges are caramelized and tender.
2. Heat 1 tablespoon olive oil in a large pot over medium heat and sauté the onion until soft, about 6 minutes.
3. Add garlic, smoked paprika, cumin, and thyme and cook 1 minute until fragrant, then stir in lentils, diced tomatoes, broth, and bay leaf.
4. Bring to a simmer, cover partially, and cook 20-25 minutes until lentils are nearly tender.
5. Stir in the roasted vegetables and kale, simmer 5-7 minutes until kale wilts and lentils are cooked through.
6. Remove the bay leaf, stir in lemon juice, season with salt and pepper, and serve warm.

7. Lentil and Kale Superfood Stew

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This stew brings together earthy lentils and tender kale for a nourishing weeknight meal that cooks mostly in one pot. Warm spices and a bright squeeze of lemon keep the flavors balanced and satisfying.

You can serve it with crusty bread, rice, or a simple green salad.

Why This Recipe Works

This stew is filling, nutritious, and uses pantry ingredients you likely already have. It scales well and finishes quickly once the lentils are tender.

• Hearty red lentil base - Red lentils break down slightly to thicken the broth while still offering gentle texture.
• Kale added at the end - Stirring in chopped kale near the finish keeps it bright and tender rather than limp.
• Smoky spice layer - Smoked paprika and cumin provide warm, savory notes that go with the lentils.
• Bright lemon finish - A splash of lemon juice lifts the richness and brightens each bowl.

Ingredient Swap Ideas

Small swaps help adjust for pantry limits or dietary choices while preserving the stew's character.

• Red lentils - Swap with brown or green lentils for firmer texture; increase simmer time by 10-15 minutes.
• Kale - Use baby spinach instead for a milder, quicker-wilting green; add it at the very end.
• Vegetable broth - Swap with chicken broth for a richer savory base if you eat meat.
• Diced tomatoes - Use 1 tablespoon tomato paste plus 1 cup water for a thicker, less acidic base.

Ingredients

• 1 cup red lentils - rinsed and drained.
• 1 bunch kale (about 6 cups) - stems removed and chopped.
• 1 medium onion - diced.
• 2 medium carrots - diced.
• 2 celery stalks - diced.
• 3 garlic cloves - minced.
• 1 (14.5 oz) can diced tomatoes - with juices.
• 4 cups vegetable broth - low-sodium preferred.
• 1 tablespoon olive oil - for sautéing.
• 1 teaspoon ground cumin -.
• 1 teaspoon smoked paprika -.
• 1 bay leaf -.
• ½ teaspoon kosher salt - adjust to taste.
• ¼ teaspoon black pepper - freshly ground.
• 1 tablespoon lemon juice - fresh.
• 2 tablespoons chopped parsley - for serving.

Instructions

1. Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5-7 minutes.
2. Add the garlic, cumin, and smoked paprika and cook for 30 seconds until fragrant.
3. Stir in the lentils, diced tomatoes, vegetable broth, and bay leaf; bring to a boil, then reduce heat to a simmer.
4. Simmer gently for 25-30 minutes, or until lentils are tender and the stew has slightly thickened.
5. Add the chopped kale and cook 3-5 minutes until wilted; remove the bay leaf, stir in lemon juice, and taste to adjust seasoning before serving.

8. Curried Lentil and Vegetable Stew

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This fragrant, curried stew of lentils and mixed vegetables is warming and filling. It blends savory spices with a creamy broth and bright citrus so it works well for weeknight dinners or meal prep.

Why This Recipe Works

This dish balances creamy texture with bold spice and vegetable heft. It cooks mostly in one pot and holds up well for leftovers.

• Velvety red-lentil base - Red lentils break down to create a silky broth that carries the spices and coconut milk.
• Toasted spice layer - Blooming curry powder, cumin, and turmeric in oil builds deeper, rounded flavor quickly.
• Hearty root vegetables - Carrot and potato add body and satisfying bite as the lentils soften.
• Bright finishing touch - Lime juice and cilantro lift the stew and cut through the richness.

Ingredient Swap Ideas

Simple swaps let you adjust texture, richness, or what's in your pantry without changing the method. Use the suggestions below to keep the same overall profile.

• Red lentils - Use green or brown lentils; they hold their shape better and suit longer simmering.
• Coconut milk - Substitute plain yogurt thinned with a splash of broth; stir it in off heat to avoid curdling.
• Potato - Swap sweet potato for a sweeter, creamier finish that softens at the same pace.
• Curry powder - Use a mix of garam masala and ground coriander for a warmer, more aromatic spice blend.

Ingredients

• 1 cup red lentils - rinsed and drained.
• 1 tablespoon vegetable oil - neutral oil for sautéing.
• 1 large yellow onion - chopped.
• 3 cloves garlic - minced.
• 1 tablespoon fresh ginger - grated.
• 2 tablespoons curry powder - mild or medium.
• 1 teaspoon ground cumin - for depth.
• ½ teaspoon turmeric - for color.
• 2 medium carrots - diced.
• 1 medium red bell pepper - diced.
• 1 medium potato - peeled and diced.
• 1 (14 oz) can diced tomatoes - with juices.
• 4 cups vegetable broth - low-sodium recommended.
• 1 (14 oz) can coconut milk - light or full-fat.
• 2 cups baby spinach - packed.
• 1 ½ teaspoons kosher salt - adjust to taste.
• ½ teaspoon ground black pepper - fresh ground preferred.
• 2 tablespoons lime juice - fresh.
• 2 tablespoons fresh cilantro - chopped for garnish.

Instructions

1. Heat the oil in a large pot over medium heat and sauté the onion until soft, 5 to 7 minutes.
2. Add garlic, ginger, curry powder, cumin, and turmeric and cook, stirring, for 1 minute until fragrant.
3. Add carrots, bell pepper, potato, red lentils, diced tomatoes, and vegetable broth, then bring to a boil.
4. Reduce heat to a simmer, cover, and cook 20 to 25 minutes until lentils and vegetables are tender.
5. Stir in coconut milk and spinach, simmer 4 to 5 minutes until heated through and spinach wilts.
6. Season with salt, pepper, and lime juice, then serve topped with chopped cilantro.

9. Lentil and Quinoa One-Pot Stew

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This hearty stew pairs lentils and quinoa for sustained protein and a thick, comforting texture. Bright tomato, smoked paprika, and a squeeze of lemon finish the bowl, making it ideal for cold weeknight dinners or meal-prep lunches.

Why This Recipe Works

You get a filling, protein-rich meal that reheats well. The single pot cooks everything so flavors blend without extra cleanup.

• Hearty lentil-quinoa blend - Lentils provide body and quinoa adds a light, fluffy texture that keeps the stew satisfying after reheating.
• Tomato-based simmer - Canned tomatoes and tomato paste build a tangy base that balances the earthiness of the legumes.
• Layered spice aromatics - Cumin and smoked paprika bloom in the sauté step to give warm, rounded flavor throughout the stew.
• Bright finishing touch - Lemon juice and fresh parsley lift the stew so it never feels heavy on the palate.

Ingredient Swap Ideas

Swaps help you use what's in your pantry or adapt for diet needs while keeping the same stew method and final profile.

• Brown lentils - Swap with green or Puy lentils for a firmer bite; cook time stays similar so method is unchanged.
• Quinoa - Substitute with pearled barley but add it at the start of simmering because barley needs longer to soften.
• Vegetable broth - Use low-sodium chicken broth for a slightly richer base while keeping the same liquid volume.
• Baby spinach - Replace with chopped kale or Swiss chard; add earlier and simmer 3-4 minutes longer so the greens soften.

Ingredients

• 2 tablespoon olive oil - for sautéing.
• 1 medium yellow onion - finely chopped.
• 2 medium carrots - diced.
• 2 celery stalks - diced.
• 3 cloves garlic - minced.
• 1 cup brown lentils - rinsed.
• ½ cup quinoa - rinsed.
• 1 can (14.5 oz) diced tomatoes - with juices.
• 4 cups vegetable broth - low-sodium preferred.
• 2 tablespoon tomato paste - for depth.
• 1 teaspoon ground cumin - adds warmth.
• 1 teaspoon smoked paprika - adds mild smokiness.
• 1 bay leaf - for background aroma.
• 1 teaspoon salt - adjust to taste.
• ½ teaspoon black pepper - freshly ground if possible.
• 2 cups baby spinach - packed.
• 1 tablespoon lemon juice - fresh.
• ¼ cup fresh parsley - chopped.

Instructions

1. Heat the oil in a large pot over medium heat and add the onion, carrots, and celery; sauté 5-7 minutes until softened.
2. Stir in the garlic, cumin, smoked paprika, and tomato paste; cook 1-2 minutes until fragrant.
3. Add the lentils, diced tomatoes, vegetable broth, and bay leaf; bring to a boil, then lower heat and simmer partially covered 15-20 minutes until lentils are nearly tender.
4. Stir in the rinsed quinoa, cover, and simmer 15 minutes more until quinoa is cooked and the stew has thickened; add up to ½ cup extra broth if it becomes too thick.
5. Remove the bay leaf, stir in the spinach, lemon juice, and parsley, then season with salt and pepper to taste and serve warm.

10. Garlic and Herb Lentil Stew

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This garlicky, herb-scented stew brings warm, savory flavors in a single pot. It's hearty enough for weeknight dinners and brightened with lemon and parsley for a fresh finish.

Serve it with crusty bread or over rice for an easy, satisfying meal.

If a garlicky, comforting protein is preferred, slow cooker honey garlic chicken recipes offer hands-off prep with the same cozy flavors.

Why This Recipe Works

This stew balances rich, savory notes with fresh herbal brightness. The method keeps ingredients simple while building deep flavor.

• Garlic-forward broth - Sautéed garlic and onion create a savory foundation that flavors the whole pot.
• Slow-simmered lentils - Brown lentils hold their shape and absorb the tomato-broth mixture for a filling texture.
• Herb-fresh finish - Fresh parsley and lemon brighten each spoonful at the end of cooking.
• Sturdy one-pot method - Everything cooks in the same pot for easy stirring and straightforward cleanup.

Ingredient Swap Ideas

Swaps help you adjust pantry items, dietary needs, or texture without changing the overall method. Choose the swap that fits your taste or what you already have.

• Brown lentils - Use green lentils if you prefer a slightly firmer bite; they hold shape similarly during simmering.
• Vegetable broth - Swap in low-sodium chicken broth for a richer, meat-based depth if not keeping the dish vegetarian.
• Fresh parsley - Replace with fresh cilantro for a brighter, slightly citrusy finish that goes with the lemon.
• Canned diced tomatoes - Use 2 tablespoons tomato paste plus 1 cup water for a thicker, tangier base if you prefer fewer tomato pieces.

Ingredients

• 1 cup brown lentils - rinsed and drained.
• 2 tablespoons olive oil - for sautéing.
• 1 large yellow onion (about 1 ½ cups) - chopped.
• 3 cloves garlic - minced.
• 2 medium carrots - diced.
• 2 celery stalks - diced.
• 1 (14-ounce) can diced tomatoes - undrained.
• 4 cups vegetable broth - low-sodium preferred.
• 1 bay leaf - optional for aromatics.
• 1 teaspoon dried thyme - or 1 tablespoon fresh thyme leaves.
• ½ teaspoon kosher salt - adjust to taste.
• ¼ teaspoon black pepper - or to taste.
• ¼ cup fresh parsley - chopped.
• 1 tablespoon lemon juice - freshly squeezed.

Instructions

1. Heat the olive oil in a large pot over medium heat, then add the chopped onion, carrots, and celery and sauté 6-8 minutes until softened.
2. Add the minced garlic and dried thyme and cook 30-45 seconds until fragrant.
3. Stir in the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper; bring to a boil.
4. Reduce heat to low and simmer uncovered 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
5. Remove the bay leaf, stir in the chopped parsley and lemon juice, taste and adjust seasoning, then serve hot.

11. Mediterranean Lentil Vegetable Stew

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This bright lentil and vegetable stew balances tender legumes with sun-dried tomatoes and briny olives for a filling, midweek meal. It cooks in one pot, develops rich tomato-herb flavor, and finishes with a splash of lemon for freshness.

Serve warm with crusty bread, over rice, or with a simple green salad for an easy dinner.

For a sheet-pan take on Mediterranean flavors, sheet-pan Mediterranean chicken dinners for weeknights simplify cooking while keeping the same bright, lemony notes.

Why This Recipe Works

It pairs sturdy lentils with quick-cooking vegetables for satisfying texture and nutrition. The sun-dried tomatoes and olives add concentrated savory notes that keep the broth lively.

• Bright lemon finish - Fresh lemon juice lifts the rich broth and balances the olives and sun-dried tomatoes.
• Briny olive bites - Kalamata olives add savory pops that cut through the stew's richness.
• Hearty lentil base - Brown lentils hold their shape and deliver protein and substance to the dish.
• Greens folded at the end - Spinach wilts quickly so it keeps color and adds fresh, leafy texture.

Ingredient Swap Ideas

Swaps let you tailor the stew to pantry supplies or dietary needs while preserving the core method and flavor.

• Brown lentils - Use red lentils for a thicker, creamier stew and a shorter cook time.
• Kalamata olives - Substitute capers for a similar briny note if olives are not available.
• Sun-dried tomatoes - Swap in roasted red peppers for sweet-tangy depth without extra oil.
• Baby spinach - Use chopped kale or Swiss chard for sturdier greens that tolerate longer cooking.

Ingredients

• 1 cup brown lentils - rinsed and drained.
• 2 tablespoons olive oil - for sautéing.
• 1 large yellow onion - diced.
• 2 medium carrots - peeled and diced.
• 2 celery stalks - diced.
• 1 red bell pepper - diced.
• 2 medium zucchini - diced.
• 3 cloves garlic - minced.
• ½ cup sun-dried tomatoes - chopped; oil-packed and drained.
• ⅓ cup Kalamata olives - pitted and halved.
• 1 (14.5-ounce) can diced tomatoes - undrained.
• 4 cups vegetable broth - low-sodium preferred.
• 1 teaspoon dried oregano -.
• ½ teaspoon dried thyme -.
• 2 bay leaves -.
• 1 teaspoon kosher salt - adjust to taste.
• ½ teaspoon black pepper - freshly ground.
• 2 tablespoons fresh lemon juice - about 1 lemon.
• ¼ cup fresh parsley - chopped.
• 2 cups baby spinach - roughly chopped.

Instructions

1. Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5-7 minutes.
2. Add the red bell pepper and zucchini and cook until they begin to soften, about 3-4 minutes.
3. Stir in the garlic, sun-dried tomatoes, olives, oregano, and thyme and cook until fragrant, about 30 seconds.
4. Add the lentils, diced tomatoes with their juices, vegetable broth, bay leaves, salt, and pepper and bring to a boil.
5. Reduce heat, cover, and simmer until the lentils are tender, about 20-25 minutes.
6. Remove the bay leaves, stir in the spinach, lemon juice, and parsley until the spinach wilts, taste and adjust seasoning, then ladle into bowls and serve warm.

12. Sweet Potato and Lentil Stew

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This stew pairs tender sweet potatoes with earthy lentils for a cozy, satisfying meal that comes together on a weeknight. It has a rich tomato-coconut base, warm spices, and a bright squeeze of lemon to cut the sweetness.

Serve it with rice, crusty bread, or a simple green salad for an easy family dinner.

Why This Recipe Works

This recipe gives you a filling, naturally creamy stew that fills you up without heaviness. It uses pantry-friendly ingredients and cooks in one pot for simple cleanup.

• Red lentils that thicken the broth - Red lentils break down during simmering and create a silky base so you do not need cream.
• Sweet potatoes that hold shape - Cubed sweet potatoes soften but keep texture, giving pleasant bites through the stew.
• Tomato and coconut richness - Canned tomatoes and coconut milk combine for depth and a subtle sweetness that goes with the lentils.
• Bright lemon finish - A squeeze of lemon at the end cuts the sweetness and brightens the overall dish.

Ingredient Swap Ideas

Swaps help you adapt this stew for what you have or dietary needs. Choose swaps that keep the cooking time and texture similar.

• Red lentils - Use brown or green lentils if you prefer firmer lentils; increase simmer time until tender.
• Sweet potatoes - Swap with butternut squash or pumpkin for a similar sweetness and texture.
• Canned crushed tomatoes - Use diced tomatoes or ½ cup tomato paste plus ½ cup water for a thicker, richer base.
• Coconut milk - Substitute plain full-fat yogurt stirred in off the heat for creaminess with less coconut flavor.

Ingredients

• 2 tablespoons olive oil - for sautéing.
• 1 medium yellow onion - finely chopped.
• 2 medium carrots - peeled and diced.
• 3 cloves garlic - minced.
• 1 tablespoon grated fresh ginger - or 1 teaspoon ground ginger.
• 1 tablespoon ground cumin - for warm spice.
• 1 teaspoon smoked paprika - for depth.
• ¼ teaspoon cayenne pepper - optional for heat.
• 1 pound sweet potatoes - peeled and cut into 1-inch cubes.
• 1 cup red lentils - rinsed and drained.
• 1 (14-ounce) can crushed tomatoes - undrained.
• 4 cups vegetable broth - or chicken broth.
• 1 (14-ounce) can coconut milk - shaken; reserve before adding if preferred.
• 1 tablespoon lemon juice - fresh.
• Salt and black pepper - to taste.
• ¼ cup chopped cilantro - for garnish.

Instructions

1. Heat the oil in a large pot over medium heat and sauté the onion and carrots until softened, about 5-7 minutes.
2. Add the garlic, ginger, cumin, smoked paprika, and cayenne and cook 30 seconds until fragrant.
3. Stir in the sweet potatoes, red lentils, crushed tomatoes, and vegetable broth and bring to a boil.
4. Reduce heat to low, cover partially, and simmer 20-25 minutes until lentils are mostly broken down and sweet potatoes are tender.
5. Stir in the coconut milk and lemon juice, simmer 2-3 minutes to warm through, and season with salt and pepper to taste.
6. Remove from heat, discard any bay leaf if used, garnish with cilantro, and serve hot.

13. Lentil and Spinach Stew

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This simple lentil stew is hearty, nutritious, and comes together without fuss. You'll get earthy lentils, bright tomato and lemon notes, and a pop of green from spinach that makes it feel fresh; it's ideal for weeknight dinners or meal prep.

Why This Recipe Works

You get a filling, nutritious stew that cooks in one pot. It balances rich, savory elements with a bright finish.

• Earthy whole lentils - Brown or green lentils hold their shape and provide a satisfying bite and protein-rich base.
• Tomato-lemon brightness - Crushed tomatoes and a splash of lemon lift the stew and prevent it from tasting heavy.
• Warm spice profile - Cumin, smoked paprika, and coriander add depth without overpowering the vegetables.
• Quick simmer finish - The stew becomes tender in about 35 minutes, so you can have dinner on the table without long planning.

Ingredient Swap Ideas

Swaps let you use what you have or adjust textures and dietary needs. Each option preserves the stew's method and overall taste.

• Brown or green lentils - Use red lentils for a creamier, faster-thickening stew that cooks in about 15-20 minutes.
• Baby spinach - Substitute chopped kale or Swiss chard for sturdier greens that hold up longer during reheating.
• Canned crushed tomatoes - Use 2 cups diced fresh tomatoes plus 1 tablespoon tomato paste if you prefer fresher-tasting tomatoes.
• Vegetable broth - Swap low-sodium chicken broth for a non-vegetarian option with similar savory depth.

Ingredients

• 1 cup brown or green lentils - rinsed and picked over.
• 2 tablespoons olive oil - for sautéing.
• 1 medium onion - finely chopped.
• 2 medium carrots - diced.
• 2 celery stalks - diced.
• 3 garlic cloves - minced.
• 1 teaspoon ground cumin.
• 1 teaspoon smoked paprika.
• ½ teaspoon ground coriander.
• ¼ teaspoon red pepper flakes - optional.
• 1 (14-ounce) can crushed tomatoes - or 2 cups diced fresh tomatoes.
• 4 cups vegetable broth.
• 1 bay leaf - optional.
• 5 ounces baby spinach - roughly chopped.
• 1 tablespoon lemon juice - or to taste.
• Salt and black pepper - to taste.

Instructions

1. Heat the oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 6-8 minutes.
2. Add the garlic, cumin, smoked paprika, coriander, and red pepper flakes and cook for 30-60 seconds until fragrant.
3. Stir in the lentils, crushed tomatoes, broth, and bay leaf; bring to a simmer, cover, and cook until lentils are tender, 25-30 minutes.
4. Remove and discard the bay leaf, then stir in the spinach and lemon juice and cook until the spinach wilts, about 2 minutes.
5. Season with salt and pepper to taste and serve hot with crusty bread, rice, or a simple grain of your choice.

14. Italian Lentil Stew

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This hearty lentil stew combines tomatoes, herbs, and a savory vegetable base for a satisfying weekday meal. The texture is thick and comforting, with bright acidity from tomatoes and a splash of vinegar to finish.

Serve it with crusty bread, polenta, or a simple green salad for a complete dinner.

Why This Recipe Works

This stew balances rich tomato depth with the earthiness of lentils and aromatic herbs. It cooks mostly in one pot, so it's reliable on busy nights.

• Tomato-simmered lentils - The crushed tomatoes add acidity that softens lentils and layers flavor during the simmer.
• Aromatic soffritto base - Onion, carrot, and celery create a savory foundation that infuses every spoonful.
• Lentils that keep shape - Brown or green lentils hold texture after simmering, preventing a mushy result.
• Finishing vinegar and greens - A splash of red wine vinegar and fresh greens brightens the stew at the end.

Ingredient Swap Ideas

Swaps let you adapt the stew for pantry, preference, or diet without changing the method. Use these to adjust texture, richness, or seasoning.

• Brown or green lentils - Swap with Puy lentils for firmer texture and a nuttier note that stands up to long simmering.
• Vegetable broth - Use low-sodium chicken broth for more savory depth if you eat meat.
• Crushed tomatoes - Substitute a 14-ounce can of diced tomatoes and mash slightly for a chunkier stew.
• Red wine vinegar - Use balsamic vinegar for a sweeter finish that still balances the acidity of the tomatoes.

Ingredients

• 1 ½ cups brown or green lentils - rinsed and picked over.
• 2 tablespoons olive oil - for sautéing.
• 1 large yellow onion - finely chopped.
• 2 medium carrots - diced.
• 2 celery stalks - diced.
• 3 garlic cloves - minced.
• 1 (14-ounce) can crushed tomatoes - with juices.
• 4 cups vegetable broth - low-sodium preferred.
• 1 teaspoon dried oregano -.
• ½ teaspoon dried thyme -.
• 1 bay leaf -.
• 1 tablespoon red wine vinegar - to finish.
• Salt and black pepper - to taste.
• 2 cups baby spinach - packed; stems removed.
• 2 tablespoons fresh parsley - chopped for serving.

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, carrot, and celery with a pinch of salt and sauté until softened, 6-8 minutes.
3. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the lentils, crushed tomatoes, broth, oregano, thyme, and bay leaf and bring to a boil.
5. Reduce heat and simmer uncovered until the lentils are tender, 25-30 minutes, stirring occasionally.
6. Remove the bay leaf, stir in the spinach until wilted, then season with salt, black pepper, and red wine vinegar; garnish with parsley and serve.

15. Chimichurri Lentil Stew

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This stew pairs tender, slow-simmered lentils with a bright, herb-forward chimichurri that lifts each bowl. You'll get warm, savory comfort from the stew and a fresh, zesty finish from the sauce, making it ideal for weeknight dinners or casual weekend meals.

Why This Recipe Works

This dish balances earthy legumes with a lively herb sauce for contrast. You can make the stew ahead and add chimichurri just before serving for freshness.

• Herb-packed finishing sauce - The chimichurri adds bright acidity and fresh herbs that cut through the richness of the lentils.
• Slow-simmered lentils - Lentils soften and soak up aromatics so each spoonful is filling and cohesive.
• One-pot base, separate sauce - Cooking the stew in one pot keeps cleanup minimal while the sauce stays bright when added at the end.
• Flexible serving temperature - The stew is delicious hot or at room temperature, and the chimichurri maintains its punch either way.

Ingredient Swap Ideas

Swaps let you tailor flavor, dietary needs, or what you have on hand without changing the method. Use these to adjust herb intensity, oil choice, or the protein base.

• Brown or green lentils - Swap for Puy (French) lentils for a firmer texture and peppery note.
• Vegetable broth - Swap for low-sodium chicken broth for a richer, non-vegetarian base.
• Fresh cilantro - Swap for extra parsley if you prefer a less citrusy herbal flavor.
• Red wine vinegar - Swap for lemon juice in a pinch for bright acidity and fresher citrus tone.

Ingredients

• 1 cup brown or green lentils - rinsed and drained.
• 1 tablespoon olive oil - for sautéing.
• 1 medium onion - finely chopped.
• 2 medium carrots - diced.
• 2 celery stalks - diced.
• 3 garlic cloves - minced.
• 1 (14-ounce) can diced tomatoes - with juices.
• 4 cups vegetable broth - low-sodium preferred.
• 1 bay leaf - whole.
• 1 teaspoon smoked paprika -.
• ¼ teaspoon red pepper flakes - optional.
• Salt and black pepper - to taste.
• 1 cup fresh flat-leaf parsley - packed, stems mostly removed.
• ½ cup fresh cilantro - packed; stems trimmed.
• 3 garlic cloves - minced for chimichurri.
• ¼ cup red wine vinegar -.
• ½ cup extra-virgin olive oil -.
• ½ teaspoon dried oregano - or 1 tablespoon fresh chopped.
• Juice of 1 lemon - about 1 tablespoon.

Instructions

1. Heat oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 6-8 minutes.
2. Add minced garlic, smoked paprika, and red pepper flakes and cook 30 seconds until fragrant.
3. Stir in lentils, diced tomatoes, bay leaf, and vegetable broth; bring to a simmer, then reduce heat and cook until lentils are tender, 25-30 minutes.
4. While the stew simmers, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, oregano, and lemon juice in a bowl and whisk or pulse briefly in a food processor until chunky but saucy.
5. Remove the bay leaf, season the stew with salt and pepper, spoon chimichurri over each serving or stir half into the pot, and serve warm.

16. Lentil and Cauliflower Stew

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This stew pairs nutty lentils with tender cauliflower in a tomato-spiced broth for a satisfying, homey meal. Bright lemon and fresh parsley cut through the richness, so the dish feels lively rather than heavy.

Serve it on cool evenings or any night you want a simple, nourishing dinner.

If focusing on cauliflower as the star, keto cauliflower casseroles that simplify weeknights show other easy cauliflower-forward dinners.

Why This Recipe Works

The mix of lentils and cauliflower gives a pleasing contrast of texture and body. The tomato and spice base keeps the flavors warm and approachable.

• Hearty lentil base - Brown lentils hold their shape and give the stew a filling, protein-rich backbone.
• Soft cauliflower florets - Cauliflower cooks until tender and soaks up the spiced broth for gentle bites.
• Tomato-spiced broth - Tomatoes and tomato paste add depth while toasted spices add warmth without overpowering.
• Bright lemon finish - Fresh lemon juice and parsley brighten the whole pot and prevent the stew from feeling heavy.

Ingredient Swap Ideas

Swaps make it easy to match what you have on hand or adjust dietary needs.

• Brown lentils - Use green or Puy lentils for a firmer texture if you prefer more bite.
• Cauliflower - Swap in chopped butternut squash for a sweeter, autumnal profile that softens similarly.
• Vegetable broth - Replace with low-sodium chicken broth for added richness while preserving balance.
• Smoked paprika - Use regular paprika plus a pinch of ground cumin for smoky notes if smoked paprika is unavailable.

Ingredients

• 2 tablespoons olive oil - for sautéing.
• 1 large yellow onion - chopped.
• 3 cloves garlic - minced.
• 2 medium carrots - diced.
• 1 medium head cauliflower - cut into florets.
• 1 cup brown lentils - rinsed and drained.
• 14.5 ounces diced tomatoes - with juices.
• 2 tablespoons tomato paste - for depth.
• 4 cups vegetable broth - low-sodium preferred.
• 1 teaspoon ground cumin - warm, earthy spice.
• 1 teaspoon smoked paprika - for subtle smokiness.
• ½ teaspoon ground turmeric - for color and mild warmth.
• 1 bay leaf - whole.
• 1 teaspoon kosher salt - adjust to taste.
• ½ teaspoon black pepper - freshly ground.
• 1 lemon - juiced (about 2 tablespoons).
• ¼ cup fresh parsley - chopped.

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and diced carrots and sauté until softened, about 5-6 minutes.
3. Add the minced garlic and cook until fragrant, about 30 seconds.
4. Stir in the cumin, smoked paprika, turmeric, and tomato paste and cook for 1 minute.
5. Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaf, then bring to a boil and reduce to a simmer.
6. Add the cauliflower florets and simmer uncovered 20-25 minutes until lentils are tender and cauliflower is soft; remove the bay leaf, stir in lemon juice and chopped parsley, and season with salt and pepper to taste before serving.

17. Farmers Market Lentil Stew

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This stew uses seasonal vegetables from the farmers market for a bright, nourishing weeknight meal. The lentils cook until tender and soak up the savory broth and tomato base.

Serve it warm with crusty bread, over rice, or beside a simple green salad.

Why This Recipe Works

You get a vegetable-forward stew that highlights seasonal produce. It stretches pantry staples into several meals.

• Hearty market-veg medley - Seasonal vegetables add texture and natural sweetness that balance the earthiness of the lentils.
• Slow-simmered lentils - Gentle simmering yields tender lentils with a stew-like body without pureeing.
• Bright acidic finish - A splash of vinegar or lemon brightens the flavors and cuts through richness.
• One-pot weekday supper - Everything cooks in a single pot for simple preparation and easy cleanup.

Ingredient Swap Ideas

Small swaps help you adapt to what's fresh or available and keep the stew on your table more often.

More quick weeknight options appear in one-pot pasta dinners for busy weeknights. For a broader collection of minimal-effort meals, see one-pot dinners that simplify cooking.

• Brown or green lentils - Swap for red lentils if you want a faster-cooking, thicker stew because red lentils break down more.
• Kale or Swiss chard - Swap for spinach if you prefer a softer, quicker-wilting green that keeps the stew bright.
• Fresh tomatoes - Swap for a 14.5-ounce can diced tomatoes when fresh tomatoes are out of season to maintain tomato depth.
• Vegetable broth - Swap for chicken broth if you want a deeper savory base and are not keeping the dish vegetarian.

Ingredients

• 1 ½ cups brown or green lentils - rinsed and picked over.
• 2 tablespoons olive oil - for sautéing.
• 1 large yellow onion - diced.
• 2 medium carrots - peeled and diced.
• 2 celery stalks - diced.
• 3 garlic cloves - minced.
• 2 cups ripe tomatoes - chopped.
• 6 cups vegetable broth - low-sodium recommended.
• 1 bay leaf - optional.
• 1 teaspoon dried thyme - or 2 sprigs fresh thyme.
• 2 cups chopped kale or Swiss chard - stems removed and leaves chopped.
• 1 tablespoon red wine vinegar or lemon juice - for finishing.
• 1 ½ teaspoons kosher salt - adjust to taste.
• ½ teaspoon black pepper - freshly ground.
• 2 tablespoons chopped parsley - for garnish.

Instructions

1. Heat the olive oil in a large pot over medium heat and add the onion, carrots, and celery; cook until softened, 6 to 8 minutes.
2. Add the garlic and thyme and cook for 30 seconds until fragrant.
3. Stir in the lentils, chopped tomatoes, vegetable broth, and bay leaf; bring to a boil.
4. Reduce to a simmer, cover, and cook until the lentils are tender, 25 to 30 minutes.
5. Add the chopped greens and simmer uncovered 5 to 7 minutes until wilted and the stew thickens slightly; season with salt and pepper and stir in the vinegar or lemon juice.
6. Remove the bay leaf, taste and adjust seasoning, then serve garnished with chopped parsley.