Lentil stews are a simple way to get a filling meal on the table with basic pantry items. These recipes focus on combinations of tomatoes and carrots with other vegetables for everyday cooking. You will find 15 different versions that vary in spices and prep steps. Most use ingredients that are easy to keep on hand or swap based on what is in your fridge.
Helpful Tips Before You Start
These tips will help you build better flavor and texture in vegetable lentil stews with tomatoes and carrots.
Rinse the Lentils First
Rinse dry lentils in a fine mesh strainer until the water runs clear. This step removes dust and prevents a cloudy broth.
Cut Carrots to the Same Size
Slice carrots into even half moon shapes about a quarter inch thick. Uniform pieces cook at the same rate and stay tender without turning mushy.
Add Tomatoes Early
Pour in the diced tomatoes or tomato sauce right after the onions soften. The acid helps break down the lentils slightly and deepens the overall taste.
Taste and Adjust Salt at the End
Lentils absorb salt as they cook, so wait until the stew finishes simmering before adding more. This keeps the seasoning balanced rather than bland.
Stir in Fresh Herbs Last
Add chopped parsley or thyme right before serving. The heat releases their aroma without cooking away the bright notes that pair with carrots and tomatoes.
Moroccan Harissa Vegetable Lentil Stew with Tomatoes and Carrots
This stew combines green lentils with sweet carrots and tomatoes for a hearty base. Harissa adds a smoky spice that gives the dish its Moroccan character without needing many extra seasonings.
It suits cool evenings when you want something filling but still vegetable-focused. The lentils thicken the broth naturally while the carrots stay slightly firm for texture.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 cup green lentils, rinsed
- 3 medium carrots, diced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons harissa paste
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens.
- Stir in the minced garlic and diced carrots. Cook for another two minutes until the garlic smells fragrant.
- Add the cumin and harissa paste. Stir to coat the vegetables evenly.
- Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.
- Add the rinsed lentils and season with salt and black pepper. Reduce heat to low, cover, and cook for 25 minutes until the lentils are tender.
- Taste and adjust salt if needed. Remove from heat and let the stew sit for five minutes before serving.
- Ladle into bowls and top with chopped parsley. Serve with lemon wedges on the side.
Notes
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife
Indian Coconut Curry Vegetable Lentil Stew with Tomatoes and Carrots
This stew brings together red lentils, sweet carrots, and fresh tomatoes in a creamy coconut curry base. The spices create a warm, lightly spiced flavor that feels comforting without being heavy. It works well on busy weeknights when you want a one-pot meal that fills the kitchen with good smells.
The lentils soften into a thick texture while the carrots stay slightly firm. Tomatoes add brightness that balances the richness of the coconut milk. Serve it with rice or flatbread for a complete meal.
Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced into rounds
- 2 medium tomatoes, chopped
- 1 cup red lentils, rinsed
- 1 can (14 ounces) coconut milk
- 3 cups vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic and ginger and cook for one minute more.
- Add the curry powder, cumin, and turmeric. Stir for 30 seconds until the spices smell fragrant. Add the carrots and tomatoes and cook for two minutes.
- Pour in the red lentils, coconut milk, and vegetable broth. Add the salt and stir everything together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring once or twice, until the lentils are soft and the carrots are tender.
- Taste and adjust the salt if needed. Ladle the stew into bowls and top with chopped cilantro.
Notes
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board, Wooden spoon
Italian Herb Vegetable Lentil Stew with Tomatoes and Carrots
This stew combines earthy lentils with sweet carrots and bright tomatoes, all brought together by a blend of Italian herbs. It creates a thick, savory bowl that feels hearty without being heavy.
It works well for weeknight dinners or weekend meal prep when you want something warming and simple. The flavors are balanced and familiar, with the herbs adding a gentle aromatic note to each bite.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 cup dried green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic and sliced carrots. Cook for another 2 minutes.
- Add the rinsed lentils, diced tomatoes with their juices, and vegetable broth to the pot.
- Sprinkle in the oregano, basil, and thyme. Season with salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the lentils are tender.
- Remove the lid and let the stew sit for 5 minutes to thicken slightly. Serve warm, topped with fresh basil leaves.
Notes
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Mexican Chipotle Vegetable Lentil Stew with Tomatoes and Carrots
This stew combines smoky chipotle with earthy lentils, sweet carrots, and bright tomatoes for a hearty bowl that feels both familiar and fresh. It works well on weeknights when you want a one-pot meal that fills everyone up without much fuss.
The flavor leans savory and slightly spicy, with the carrots softening just enough to add natural sweetness against the chipotle heat. Lentils give the stew body while the tomatoes keep everything saucy and comforting.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 cup dried brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic, carrots, and red bell pepper. Cook for another 3 minutes until the vegetables start to brighten.
- Add the lentils, diced tomatoes, chipotle peppers, vegetable broth, cumin, and oregano. Stir everything together.
- Bring the mixture to a gentle boil, then lower the heat and cover the pot. Simmer for 25 to 30 minutes until the lentils are tender.
- Taste and season with salt and pepper. Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife
Thai Lemongrass Coconut Vegetable Lentil Stew with Tomatoes and Carrots
This stew brings together creamy coconut milk and fragrant lemongrass for a Thai-inspired meal that feels both comforting and fresh. It works well on busy weeknights when you want something hearty without much fuss. The lentils and carrots give it body while the tomatoes add a gentle tang that balances the rich coconut base.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 cup dried green lentils, rinsed
- 2 medium carrots, sliced into rounds
- 4 medium tomatoes, diced
- 1 can (14 oz) full-fat coconut milk
- 2 stalks lemongrass, bruised
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 red bell pepper, chopped
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Heat a large pot over medium heat and add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
- Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
- Add the bruised lemongrass stalks, carrots, and red bell pepper. Cook for 2 minutes, stirring often.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Add the rinsed lentils and coconut milk. Stir everything together and let it cook uncovered for 25 minutes, stirring occasionally.
- Remove the lemongrass stalks. Stir in the lime juice and season with salt and black pepper.
- Ladle the stew into bowls and top with chopped cilantro before serving.
Notes
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife
Ethiopian Berbere Vegetable Lentil Stew with Tomatoes and Carrots
This Ethiopian-inspired stew combines lentils with carrots and tomatoes under a layer of berbere spice. It works well on weeknights when you want a one-pot meal that holds up for leftovers.
The lentils stay firm yet tender while the carrots soften without turning mushy and the tomatoes create a light broth. The spice mix gives the dish a warm, layered heat that pairs easily with flatbread or rice.
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons berbere spice blend
- 2 carrots, diced
- 4 tomatoes, chopped
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and berbere spice blend. Cook for 1 minute until the spices become fragrant.
- Add the carrots and tomatoes. Cook for 3 minutes, stirring to coat the vegetables with the spice mixture.
- Pour in the lentils and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Season with salt and black pepper. Stir in the chopped parsley just before serving.
Notes
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Spanish Smoked Paprika Vegetable Lentil Stew with Tomatoes and Carrots
This stew brings smoky depth to a simple lentil base through Spanish smoked paprika. Carrots add natural sweetness while tomatoes create a thick, savory broth that clings to each lentil. It works well for weeknight dinners or weekend meal prep when you want something filling without much hands-on time.
The finished dish has tender vegetables and lentils in a rich tomato sauce with a subtle smokiness. Serve it with crusty bread to soak up the broth.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 cup brown lentils, rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion softens.
- Stir in the garlic, smoked paprika, and oregano. Cook for 1 minute until the spices smell fragrant.
- Add the lentils, crushed tomatoes, and vegetable broth. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the lentils are tender.
- Season with salt and black pepper. Ladle into bowls and top with chopped parsley before serving.
Notes
Cuisine: Spanish
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Greek Lemon Oregano Vegetable Lentil Stew with Tomatoes and Carrots
This stew combines bright lemon with earthy oregano to highlight lentils, tomatoes, and carrots in one pot. It works well for weeknight dinners or weekend meal prep when you want something filling without much fuss. The result tastes fresh and herbal with a light tang that keeps each bite interesting.
The lentils hold their shape while the carrots turn tender and the tomatoes melt into the broth. Olive oil at the start builds a simple base that lets the Greek flavors stand out clearly.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 cup dried brown lentils, rinsed
- 3 carrots, diced
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- Juice of 2 lemons
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots. Cook for 5 minutes until the onion softens.
- Stir in the dried oregano and cook for 30 seconds to release its aroma.
- Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Remove the pot from the heat. Stir in the lemon juice. Taste and add salt and black pepper as needed.
Notes
Cuisine: Greek
Equipment: Large Pot, Cutting Board, Knife
French Thyme and Garlic Vegetable Lentil Stew with Tomatoes and Carrots
This French-inspired stew pairs earthy lentils with sweet carrots and bright tomatoes for a simple, satisfying bowl. Generous amounts of garlic and thyme bring a classic herbal depth that feels comforting without being heavy.
It suits cool evenings or make-ahead lunches, since the flavors settle nicely after a night in the fridge. The result is a thick stew with tender vegetables and a savory aroma in every spoonful.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 cup dried brown lentils, rinsed
- 3 medium carrots, diced
- 1 (14-ounce) can diced tomatoes
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
- Stir in the carrots and thyme sprigs and cook for 2 minutes to release the herb aroma.
- Add the lentils, diced tomatoes with their juice, vegetable broth, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer for 30 to 35 minutes, stirring once or twice, until the lentils are tender and the carrots are soft.
- Remove the thyme sprigs before serving.
Notes
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board
Lebanese Za’atar Vegetable Lentil Stew with Tomatoes and Carrots
This stew combines earthy lentils with sweet carrots and bright tomatoes for a simple one-pot meal. Za’atar adds an herbal, slightly tangy note that pairs well with the vegetables. It works nicely for weeknight dinners or weekend meal prep when you want something filling but light.
The finished dish has a thick broth with tender lentils and soft carrot pieces. Fresh parsley and a squeeze of lemon at the end keep the flavors balanced.
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 1 cup brown lentils, rinsed
- 3 medium carrots, diced
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons za’atar
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced carrots and cook for 2 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juice, then add the rinsed lentils, vegetable broth, za’atar, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils and carrots are tender.
- Taste and adjust salt if needed. Remove from heat.
- Ladle into bowls and top with chopped fresh parsley. Serve with lemon wedges on the side.
Notes
Cuisine: Lebanese
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Korean Gochujang Vegetable Lentil Stew with Tomatoes and Carrots
This stew adds a bold Korean twist to lentil soup with the savory heat of gochujang. It works well for weeknight dinners when you want a hearty bowl that still feels light and vegetable-forward. The tomatoes bring brightness, the carrots add gentle sweetness, and the lentils create a thick, satisfying texture.
The dish balances spice with natural vegetable flavors without needing much extra seasoning. It comes together in one pot and holds up well for leftovers.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 tablespoons gochujang
- 1 can (14 oz) diced tomatoes
- 1 cup brown lentils, rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion turns soft.
- Stir in the carrots and cook for 3 minutes to start softening them.
- Add the gochujang and stir for 1 minute until it coats the vegetables.
- Pour in the diced tomatoes and vegetable broth. Add the rinsed lentils.
- Bring the mixture to a boil, then lower the heat and simmer for 25 minutes until the lentils are tender.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with green onions and sesame seeds.
Notes
Cuisine: Korean
Equipment: Large Pot, Knife, Cutting Board
Jamaican Jerk-Spiced Vegetable Lentil Stew with Tomatoes and Carrots
This stew brings bold Jamaican jerk flavors to a simple lentil base. The spice blend pairs with sweet carrots and tangy tomatoes for a balanced bowl that feels hearty without being heavy. It works well for weeknight dinners or weekend meal prep when you want something warming with a bit of heat.
The texture stays thick and spoonable, with tender lentils and soft vegetables throughout. Jerk seasoning gives it a savory kick that stands out from milder lentil soups.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 1 red bell pepper, chopped
- 1 cup dried green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 2 tablespoons Jamaican jerk seasoning
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 green onions, sliced, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
- Stir in the minced garlic, sliced carrots, and chopped red bell pepper. Cook for another 4 minutes, stirring occasionally.
- Add the rinsed lentils, diced tomatoes, Jamaican jerk seasoning, and vegetable broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice.
- Taste and add salt and pepper as needed. Remove from heat when the lentils are tender.
- Ladle into bowls and top with sliced green onions before serving.
Notes
Cuisine: Jamaican
Equipment: Large pot, Cutting board, Knife
Vietnamese Ginger Vegetable Lentil Stew with Tomatoes and Carrots
This stew brings together the warmth of lentils with the bright notes of fresh ginger. Carrots add natural sweetness while tomatoes give a light acidity that balances the dish. It works well on busy weeknights or as a make-ahead lunch during cooler months.
The result is a hearty bowl with tender lentils and soft vegetables in a lightly spiced broth. Ginger shines through without overpowering the other flavors.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 cup brown lentils, rinsed
- 4 medium carrots, peeled and sliced
- 4 ripe tomatoes, chopped
- 3 tablespoons fresh ginger, grated
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
- Stir in the carrots and tomatoes. Cook for another 4 minutes so the tomatoes begin to break down.
- Add the lentils, vegetable broth, and soy sauce. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the lentils are tender.
- Taste and add salt and pepper as needed. Ladle into bowls and top with chopped cilantro before serving.
Notes
Cuisine: Vietnamese
Equipment: Large Pot, Knife, Cutting Board
North African Ras El Hanout Vegetable Lentil Stew with Tomatoes and Carrots
This stew brings together earthy lentils, sweet carrots, and bright tomatoes with the warm, aromatic spices of Ras El Hanout. It works well on busy weeknights when you want something filling without much hands-on time, and the flavors deepen nicely if made a day ahead.
The texture stays hearty from the lentils while the carrots soften just enough to add gentle sweetness against the tangy tomatoes. A simple simmer lets the spice blend shine without overpowering the vegetables.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced into rounds
- 2 garlic cloves, minced
- 2 tablespoons Ras El Hanout
- 1 cup brown lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
- Stir in the garlic and Ras El Hanout and cook for 1 minute until fragrant. Add the lentils, diced tomatoes with their juices, and vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the lentils are tender.
- Season with salt and black pepper. Ladle into bowls and top each serving with chopped parsley.
Notes
Cuisine: North African
Equipment: Large Pot, Knife, Cutting Board
Persian Turmeric Vegetable Lentil Stew with Tomatoes and Carrots
This stew highlights earthy turmeric that pairs naturally with sweet carrots and bright tomatoes. It comes together in one pot and works well for cool evenings or simple meal prep. The finished dish has a thick texture with tender lentils and soft vegetables in a lightly spiced broth.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 cup green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
- Stir in the garlic and turmeric and cook for 1 minute until the spices smell fragrant.
- Add the rinsed lentils, diced tomatoes, vegetable broth, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes until the lentils are tender.
- Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.
Notes
Cuisine: Persian
Equipment: Large Pot, Cutting Board, Knife
