Fallout Shelter Lentil Stew with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A hearty and earthy lentil stew inspired by sheltering themes, featuring tender lentils and roasted root vegetables simmered in a savory broth. This mediterranean-inspired vegan (vegan) ready in about 75 minutes pairs dry green lentils, large, chopped yellow onion, sliced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 dry green lentils
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 1 medium, peeled and diced into 1/2-inch cubes parsnip
• 1 large, chopped yellow onion
• 2, sliced celery stalks
• 3, minced garlic cloves
• 3 tbsp olive oil
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced medium carrots and 1 diced medium parsnip with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, rinse 1 cup dry green lentils under cold water until clear. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large chopped yellow onion and 2 sliced celery stalks; sauté for 5 minutes until softened and translucent.
3. Step 3: Add 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp smoked paprika, and 1 tsp dried thyme to the pot. Cook, stirring, for 2 minutes until fragrant.
4. Step 4: Pour in 4 cups vegetable broth, add rinsed lentils, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 25-30 minutes until lentils are tender.
5. Step 5: Stir in the roasted carrots and parsnips. Simmer an additional 5 minutes to meld flavors. Remove bay leaf.
6. Step 6: Serve hot, garnished with 2 tbsp chopped fresh parsley for a fresh herbal note.