This flavorful Lentil and Vegetable Stew is hearty, nutritious and a recipe you’ll return to again and again. Made with protein-rich dried brown lentils, classic Mediterranean herbs and a generous mix of vegetables, it’s a deeply satisfying one‑pot meal. The warm, simple flavours mean it needs nothing more than some crusty bread to complete the plate.
This is such a simple and quick but totally delicious and healthy meal…the ingredients can be altered depending on what’s in your veggie bin. I will be making this again, especially during the cooler months.
– Julie
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Why You’ll Love This Recipe:
- Uses simple, budget-friendly ingredients and comes together quickly.
- A colourful mix of vegetables adds flavour, texture and visual appeal.
- Made in one pot, so there’s minimal washing up.
- Easily customised — swap vegetables or herbs to suit your pantry and taste.
- Improves when made ahead: the stew thickens and the flavours deepen (add liquid when reheating if needed).
- Family-friendly, nourishing and comforting when time is short.
- Lentils are an excellent pantry staple — they cook relatively quickly, hold their texture and are very filling.
Recipe Inspiration: This simple, richly flavoured Lentil Stew is hearty, nutritious and quick to make — often on the table in under an hour. It’s a regular in our rotation for good reason.
Ingredients and Substitutions:
Please see the recipe card further down the page for exact quantities and the full method.
- Olive oil — extra virgin is best for flavour.
- Brown/yellow onion — the classic choice for cooking; white onion works too.
- Carrots — add colour, sweetness and nutrients.
- Celery — provides texture and forms a flavour base with onion and carrot.
- Garlic — fresh cloves give the best flavour.
- Zucchini (courgette) — choose medium ones for better texture; eggplant/aubergine is a good substitute.
- Red capsicum (bell pepper) — adds colour and sweetness.
- Brown or green lentils — hold their shape well. Red lentils work but cook faster and become softer.
- Chopped tomatoes — tinned diced or crushed tomatoes add body and acidity.
- Vegetable stock — use vegetable or chicken stock if not keeping the dish vegan.
- Parmesan rind — optional; adds depth of flavour. Omit for a vegan version.
- Red chilli flakes — optional, add to taste.
- Dried oregano and basil — supply classic Mediterranean notes.
- Sea salt and freshly ground black pepper — season to taste before serving.
- Fresh parsley — chopped, to finish.
Variations:
Vegetable swaps: Replace zucchini with diced eggplant/aubergine if preferred.
Herbs: Add a teaspoon of finely chopped fresh rosemary for an extra aromatic note.
Greens: Stir in baby spinach or frozen peas near the end of cooking for added colour and nutrients.
How To Make Lentil Stew:
Please see the recipe card further down for precise measurements and the full method.
1 – Sauté the onion, carrot and celery:
Heat oil in a large saucepan over medium. Add onion, carrot and celery and cook for about 10 minutes, stirring frequently, until the onion is translucent.
Add garlic and cook for about 1 minute, taking care not to let it burn.
2 – Add tomatoes and stock:
Stir in the chopped tomatoes and vegetable stock, then add the lentils and remaining vegetables and seasonings.
3 – Simmer:
Bring the stew to a boil, then reduce the heat and simmer for about 30–40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
4 – Finish and serve:
Taste and adjust seasoning with salt, pepper and extra chilli flakes if desired. Remove any Parmesan rind before serving. Serve with a sprinkle of chopped parsley and a drizzle of extra virgin olive oil.
Hint: A squeeze of lemon juice or an extra drizzle of olive oil just before serving brightens the flavours.
Tips for Success, Storage and FAQs:
Yes. Canned lentils work in a pinch, but dried lentils give better texture and flavour. If using canned lentils, add them later in the cooking process since they are already cooked.
Cool the stew, then store in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave, adding a little stock or water if the stew has thickened. The stew can be frozen, but vegetables like zucchini may lose texture when thawed.
In Italy, lentils are traditionally eaten at New Year because their coin-like shape symbolizes prosperity and good fortune. This is a cultural tradition rather than a culinary requirement.
Top Tip:
Use the best quality ingredients you can — fresh vegetables and good olive oil make a noticeable difference. Always taste and adjust seasoning before serving; salt, pepper and a few chilli flakes can elevate the finished dish.
Serving Suggestions:
This one‑pot Lentil Stew is filling and meat-free — just add something simple on the side and you’re done.
Try serving it with:
- Crusty bread or focaccia.
- Roasted baby potatoes or roasted broccolini.
- Pitted Kalamata olives or a crumble of feta for a salty contrast.
- A small squeeze of lemon to brighten the flavours.
- On a bed of creamy polenta for a heartier meal.
This nourishing Lentil Stew is easy to make, comforting and family-friendly — it’s sure to become a regular on your menu.
Alex xx
More Delicious Recipes For You To Try:
-
Dutch Oven Mediterranean Beef Stew
-
Chickpea and Vegetable Stew
-
Butter Bean Stew
-
Mediterranean Chicken Casserole
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Lentil and Vegetable Stew
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Please note:
For accuracy, when weights are given we recommend weighing ingredients. All oven temperatures listed are fan-forced unless stated otherwise.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large brown/yellow onion – cut into roughly 2 cm pieces
- 2 medium carrots – peeled and sliced
- 2 ribs celery – sliced
- 3 large garlic cloves – finely chopped
- 1 medium zucchini – sliced
- 1 medium red capsicum/bell pepper – seeded and chopped
- 1 ½ cups (300 g) dried brown lentils – rinsed and drained
- 400 g (14 oz) tin of crushed tomatoes
- 4 ½ cups (1.125 l) vegetable stock
- 1 piece Parmesan rind – optional
- ¼ teaspoon red chilli flakes – or to taste
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried oregano
- sea salt and freshly ground black pepper – to taste
- ¼ cup fresh parsley – finely chopped, to serve
- a drizzle of extra virgin olive oil – to serve
Instructions
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Heat the oil in a large saucepan over medium. Add onion, carrot and celery and sauté for about 10 minutes, stirring regularly, until the onion is translucent.
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Add the garlic and cook for about 1 minute, taking care not to burn it.
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Add the remaining ingredients, bring to a boil, then reduce heat and simmer for about 40 minutes until the lentils are tender, stirring occasionally.
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Taste and adjust seasoning with salt and pepper.
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Serve sprinkled with chopped parsley and a drizzle of extra virgin olive oil. The stew will thicken as it stands; add more stock or water when reheating if required.
Notes
- Tablespoon: The recipe uses a standard Australian tablespoon (20 ml). If your tablespoon measure is smaller, use 1 tablespoon + 1 teaspoon per listed tablespoon.
- Parmesan rind: Adds depth of flavour; omit for a vegan stew.
- Seasoning: Use freshly ground black pepper and sea salt flakes for the best flavour. Increase chilli flakes if you prefer more heat.
- Storage: Keep refrigerated in an airtight container for up to three days.
- Reheating: Reheat on the stove or in the microwave; add stock or water if the stew has thickened.
- Freezing: The stew can be frozen but some vegetables, especially zucchini, may soften after thawing.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate derived from online calculators. For precise results, calculate nutrition based on the specific ingredients and brands you use.