Autumn Red Lentil and Root Vegetable Stew

Name: Autumn Red Lentil and Root Vegetable Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup red lentils; 2 tbsp olive oil; 1 large, diced onion; 2 cups, diced carrots; 2 cups, diced parsnips; 1 cup, diced sweet potato; 4 cups vegetable broth; 1 tsp dried thyme; 1 bay leaf; to taste salt; 2 tbsp, chopped fresh parsley

A deeply comforting stew featuring red lentils, seasonal root vegetables, and aromatic spices for cozy fall evenings.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1 cup red lentils
2 tbsp olive oil
1 large, diced onion
2 cups, diced carrots
2 cups, diced parsnips
1 cup, diced sweet potato
4 cups vegetable broth
1 tsp dried thyme
1 bay leaf
to taste salt
2 tbsp, chopped fresh parsley

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until soft and translucent.
Step 2: Stir in 2 cups diced carrots, 2 cups diced parsnips, and 1 cup diced sweet potato. Cook for 5 minutes, stirring occasionally.
Step 3: Add 1 cup rinsed red lentils, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low and cover.
Step 4: Simmer for 25 minutes, stirring once, until lentils and vegetables are tender.
Step 5: Remove the bay leaf. Season with salt to taste. Stir in 2 tbsp chopped fresh parsley. Simmer uncovered for 5 minutes to enhance flavor.