Hearty Root Vegetable & Lentil Stew

Name: Hearty Root Vegetable & Lentil Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup brown lentils (rinsed and picked over); 1 tbsp olive oil; 1 pcs onion (medium, diced); 3 pcs garlic (cloves, minced); 2 pcs carrot (medium, peeled and cut into 1/2-inch dice); 1 pcs parsnip (medium, peeled and cut into 1/2-inch dice); 1 pcs potato (medium, peeled and cut into 1/2-inch dice); 2 tbsp tomato paste; 1 tsp dried thyme; 2 pcs bay leaf; 4 cup water; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp red wine vinegar; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A thick, warming stew loaded with earthy root vegetables and tender brown lentils, slow-simmered with aromatic herbs. This rustic one-pot meal is deeply satisfying on cold days, with chunks of carrot, parsnip, and potato in every spoonful. Serve with crusty bread for a complete, nourishing dinner.

PREP

20m

COOK

45m

SERVES

1 CUP

300 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the vegetables and rinse the lentils.
1.Peel and dice the onion, carrot, parsnip, and potato into 1/2-inch pieces.
2.Mince the garlic cloves.
3.Rinse the brown lentils under cold water and pick out any small stones.
saute · ~6 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat until shimmering.
2.Add diced onion and cook until softened and translucent (about 5 minutes).
3.Stir in minced garlic and cook until fragrant (1 minute).
TIPKeep the heat at medium — garlic burns quickly and turns bitter.
saute · ~2 min
Bloom the tomato paste and herbs.
1.Add tomato paste, dried thyme, and a pinch of black pepper to the pot.
2.Stir constantly and cook until the tomato paste darkens to a brick-red color (2 minutes).
3.This step deepens the savory flavor of the stew.
TIPDon't skip blooming the tomato paste — it removes the raw tinny taste.
simmer · ~40 min
Add root vegetables, lentils, and water.
1.Add diced carrot, parsnip, potato, rinsed lentils, bay leaves, and water to the pot.
2.Stir in the salt and bring the mixture to a boil over high heat.
3.Once boiling, reduce heat to low, cover, and simmer gently for 35-40 minutes.
4.Stir occasionally to prevent sticking; lentils should be tender and vegetables easily pierced with a fork.
TIPSimmer with the lid slightly ajar for a thicker stew, or fully covered for a brothier result.
simmer · ~2 min
Finish and adjust seasoning.
1.Remove the bay leaves and discard them.
2.Stir in the red wine vinegar and taste the stew.
3.Adjust with an extra pinch of salt or pepper if needed.
TIPThe vinegar brightens the earthy flavors — add it off the heat for the brightest taste.
serve
Ladle into bowls and garnish with fresh parsley.
Serve the stew hot in deep bowls, sprinkled generously with fresh chopped parsley. A side of crusty whole-grain bread makes it a meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dice all vegetables to a uniform 1/2-inch size for even cooking.
2
Bloom the tomato paste until brick-red to deepen the stew's savory base.
3
Simmer with the lid slightly ajar for a thicker, more concentrated stew.
4
Add the red wine vinegar just before serving to brighten earthy flavors.
5
Let the stew rest for 10 minutes off the heat before serving to meld flavors.
6
Leftovers taste even better the next day — store in the fridge for up to 5 days.

RECIPE VARIATIONS