One-Pot Lentil & Veggie Stew

Some days it feels like my kitchen has become the official headquarters of chaos. Yesterday, for example, I had a toddler reenacting a “pasta sprinkler” incident while my older kid demanded a snack that didn’t exist in the pantry. Amid the chaos, I realized I needed something simple, healthy, and filling – enter my One-Pot Lentil & Veggie Stew. This One-Pot Lentil & Veggie Stew has become my lifesaver on nights when dinner must happen fast, but I still want everyone to eat something nutritious.

If you’re anything like me, you need recipes that don’t require a culinary degree or the patience of a saint. This lentil veggie stew is exactly that – one-pot family meals that make you feel like a domestic superhero, even if your kids are covered in spaghetti sauce from head to toe.

Why You’ll Love This One-Pot Lentil & Veggie Stew

This healthy weeknight stew is packed with protein, fiber, and veggies that even picky eaters tolerate (sometimes happily). It’s vegetarian-friendly, but hearty enough to satisfy meat lovers too. Plus, it’s perfect for batch cooking or freezing for later, which is basically a mom’s dream.

Ingredients

• 1 cup dried green or brown lentils, rinsed
  
• 2 tablespoons olive oil
  
• 1 large onion, chopped
  
• 3 cloves garlic, minced
  
• 2 medium carrots, diced
  
• 2 celery stalks, diced
  
• 1 red bell pepper, chopped
  
• 1 zucchini, chopped
  
• 1 can (14 oz) diced tomatoes
  
• 4 cups vegetable broth
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon dried thyme
  
• ½ teaspoon cumin
  
• Salt and pepper to taste
  
• Optional garnish: fresh parsley, grated Parmesan
  

Kitchen Equipment Needed

• Large stockpot or Dutch oven
  
• Wooden spoon or spatula
  
• Measuring cups and spoons
  
• Knife and cutting board
  

Step-by-Step Instructions

Step 1:

Heat the olive oil in your pot over medium heat until shimmering.

Step 2:

Sauté the onion and garlic for 2-3 minutes until fragrant and translucent.

Step 3:

Add carrots, celery, and bell pepper and cook for 5 minutes until they start to soften.

Step 4:

Stir in smoked paprika, thyme, and cumin to toast the spices slightly and release their flavors.

Step 5:

Add lentils, zucchini, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low.

Step 6:

Simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and stew has thickened.

Step 7:

Season with salt and pepper to taste. Garnish with parsley or Parmesan if desired.

What to Serve With

Pair your One-Pot Lentil & Veggie Stew with an agave whiskey sour for moms needing a mini celebration, fresh potato sourdough bread for soaking up all that cozy goodness, or even ham and cheese hot pockets for the kids who aren’t fully on the veggie train yet. This combination keeps everyone happy without extra stress.

Mom-Style Tips

• Shortcut: Use pre-chopped frozen veggies if you’re in a rush. No judgment here.
  
• Ingredient swap: No red bell pepper? Try yellow or orange, or just double the zucchini.
  
• Make it heartier: Add cooked quinoa or brown rice to the stew for an extra boost of fiber and protein.
  

FAQ

Can I make this stew in advance?

Absolutely. It tastes even better the next day. Store in the fridge for up to 4 days or freeze in portions.

Can I use red lentils instead?

Yes, but red lentils will cook faster and turn mushier, so reduce the simmer time to 15-20 minutes.

Is this stew vegan?

Yes! Skip the Parmesan or use a plant-based alternative to keep it fully vegan.

Can I add meat?

Sure! Cook diced chicken or sausage separately and stir in at the end.

Some Closing Thoughts

At the end of a chaotic day, it feels amazing to have something warm, wholesome, and easy waiting for the family. This One-Pot Lentil & Veggie Stew reminds me that even in the mess of motherhood, simple pleasures – like a hearty bowl of stew and maybe a sip of something strong – make everything feel a little brighter.