I make this Hearty One Pot Vegetable Stew on the nights I need something filling, warm, and entirely fuss-free. It’s a simple, plant-forward stew of carrots, potatoes, bell pepper, green beans and lentils simmered in savory vegetable broth and herbs. One pot, minimal chopping, big comforting flavor — perfect for weeknights, meal prep, or when you want a frugal, protein-rich dinner that stretches to leftovers.
Why you’ll love this dish
This stew is exactly the kind of recipe people search for when they want wholesome food without a long grocery list or complicated technique. It’s:
- Budget-friendly: lentils and seasonal vegetables keep cost down while adding fiber and protein.
- One-pot easy: fewer dishes and a straightforward workflow makes dinner quicker.
- Flexible: swap vegetables or herbs based on what’s in the crisper.
- Family-friendly: mild, comforting flavors that kids usually accept — and you can bump up spices for adults.
“Warm, grounding, and ridiculously simple — this stew became our go-to for chilly weeknights.” — a reader-style review
How this recipe comes together
Start by building flavor with sautéed onion and garlic. Add the firmer vegetables (carrots and potatoes) next so they begin to soften, then the quicker-cooking veggies and lentils. Pour in vegetable broth, season with thyme and oregano, bring to a boil, then reduce to a gentle simmer until the lentils and potatoes are tender. Finish by tasting and adjusting salt, pepper, or acidity (a squeeze of lemon brightens everything). Overall active hands-on time is short; most of the cooking is a hands-off simmer that develops depth.
Key Ingredients
- 2 tablespoons olive oil (sub: avocado oil or neutral vegetable oil)
- 1 onion, diced (yellow or white; shallot in a pinch)
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, diced (Russet or Yukon Gold; swap for sweet potato for a sweeter stew)
- 1 bell pepper, chopped (any color)
- 1 cup green beans, trimmed and cut
- 1 cup lentils (green or brown) — these hold shape; red lentils will break down and thicken the stew
- 4 cups vegetable broth (use low-sodium if you prefer control over salting)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Salt and pepper to taste
Notes: If you want a creamier finish, stir in 1/4–1/2 cup coconut milk or crème fraîche at the end. If you only have canned beans, reduce broth slightly and add them near the end to avoid overcooking.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Stir in sliced carrots and diced potatoes. Cook, stirring occasionally, for about 3–5 minutes to start softening.
- Add chopped bell pepper and trimmed green beans. Stir to combine and cook 1–2 minutes.
- Pour in 4 cups vegetable broth and add 1 cup lentils, 1 teaspoon dried thyme, 1 teaspoon dried oregano, plus salt and pepper. Stir.
- Increase heat to bring the pot to a boil. Once boiling, reduce heat to low and simmer gently for 30–35 minutes, until lentils and vegetables are tender.
- Taste and adjust seasoning. If the stew is too thick, add a splash of broth or water. For brightness, finish with a squeeze of lemon or a dash of vinegar. Serve hot.
Best ways to enjoy it
- Ladle over steamed rice, quinoa, or barley for a heartier bowl.
- Serve with crusty bread or warm pita for dipping.
- Top with chopped fresh parsley, a dollop of plain yogurt (or plant-based yogurt), and a grind of black pepper.
- For a protein boost, add a spoonful of crumbled feta or a drizzle of tahini.
- Pair with a simple green salad and a dry white wine or a light-bodied red for a cozy dinner.
Storage and reheating tips
- Refrigerate: Cool the stew to room temperature (no more than 2 hours at room temp), then store in an airtight container for 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over low-medium heat, stirring and adding a splash of water or broth if it’s thick. Microwave in covered bowls, stirring halfway. Reheat to 165°F (74°C) for safety.
- Note: Lentils and potatoes will absorb liquid as the stew sits; expect to add broth or water when reheating to restore desired consistency.
Pro chef tips
- Rinse lentils and pick out any debris. No pre-soak needed for green/brown lentils.
- Cut vegetables to similar sizes so everything cooks evenly.
- Keep the simmer low once you add lentils; a rolling boil can break down potatoes and make lentils mushy.
- Season in stages: add a little salt when sautéing, taste near the end, then adjust. Lentils gain flavor as they cook.
- A bay leaf or pinch of smoked paprika adds depth. Remove bay leaf before serving.
Creative twists
- Mediterranean: Add chopped tomatoes, olives, and a handful of spinach at the end. Top with feta.
- Spiced North African: Stir in 1 teaspoon cumin, 1/2 teaspoon cinnamon, and finish with lemon zest and cilantro.
- Creamy coconut: Replace 1 cup of broth with coconut milk and add a pinch of turmeric for color.
- Add meat: Stir in cooked chicken or sausage slices near the end to make it non-vegetarian.
- Make it stewier: Use red lentils (they’ll break down) and reduce broth by 1 cup for a thicker, creamy texture.
Your questions answered
Q: Can I use red lentils instead of green or brown?
A: Yes, but red lentils cook faster and fall apart, so you’ll get a creamier texture rather than distinct lentil bites. Reduce simmer time and check at 15–20 minutes.
Q: How long does this take start to finish?
A: About 45 minutes total — 10–15 minutes prep and sautéing, then 30–35 minutes simmering.
Q: Can I make this in a slow cooker or Instant Pot?
A: Slow cooker: brown onion and garlic first, then add other ingredients and cook on low 6–7 hours or high 3–4 hours. Instant Pot: sauté onion/garlic on Sauté mode, add ingredients and cook on Manual/High for 10 minutes with a natural release for 10 minutes.
Q: My stew is too thin/thick — how do I fix it?
A: Too thin: simmer uncovered a bit longer to reduce. Too thick: stir in hot broth or water a little at a time until you reach the desired consistency.
Conclusion
For another lentil-forward take on a warming stew, see Hearty One-Pot Lentil Stew | The Mediterranean Dish. If you want a vegetable-focused version with different seasoning ideas, try My Go-To One Pot Vegetable Stew – Feel Good Foodie.
Hearty One Pot Vegetable Stew
Ingredients
Base Ingredients
- 2 tablespoons olive oil substitute with avocado oil or neutral vegetable oil if needed
- 1 medium onion, diced yellow or white; shallot can be used in a pinch
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced Russet or Yukon Gold; sweet potato for a sweeter stew
- 1 medium bell pepper, chopped any color
- 1 cup green beans, trimmed and cut
- 1 cup lentils (green or brown) these hold shape; avoid red lentils for this recipe as they break down
- 4 cups vegetable broth use low-sodium for more control over salt
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Stir in sliced carrots and diced potatoes. Cook, stirring occasionally, for about 3–5 minutes to start softening.
- Add chopped bell pepper and trimmed green beans. Stir to combine and cook for 1–2 minutes.
Cooking
- Pour in vegetable broth and add lentils, thyme, oregano, plus salt and pepper. Stir.
- Increase heat to bring the pot to a boil. Once boiling, reduce heat to low and simmer gently for 30–35 minutes, until lentils and vegetables are tender.
Finishing
- Taste and adjust seasoning. If the stew is too thick, add a splash of broth or water. Finish with a squeeze of lemon or a dash of vinegar. Serve hot.
