Autumn Red Lentil and Root Vegetable Stew
A deeply comforting stew featuring red lentils, seasonal root vegetables, and aromatic spices for cozy fall evenings. This american-inspired soups ready in about 50 minutes pairs red lentils, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 275 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Autumn Red Lentil and Root Vegetable Stew take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Autumn Red Lentil and Root Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Autumn Red Lentil and Root Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Autumn Red Lentil and Root Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Autumn Red Lentil and Root Vegetable Stew?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is my new favorite fall stew. So comforting and easy to make.
- ★★★★★
My kids loved it! Packed with nutrients and so tasty for a weeknight meal.
- ★★★★☆
Perfect flavor, but the cooking time was longer than listed for the carrots.
