French Lentil and Roasted Vegetable Stew with Thyme
A hearty French-inspired stew featuring earthy lentils and caramelized roasted root vegetables, enhanced with fresh thyme and garlic. This french-inspired soups (vegetarian) ready in about 65 minutes pairs rinsed brown lentils, large, diced red onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, rinsed brown lentils
- 3 medium, peeled and diced into 1/2-inch cubes carrots
- 2 medium, peeled and diced into 1/2-inch cubes parsnips
- 1 large, diced red onion
- 3 minced garlic cloves
- 3 tbsp, divided olive oil
- 4 cups vegetable broth
- 2 tsp chopped fresh thyme
- 1 1/2 tsp, divided salt
- 1/2 tsp black pepper
- 1 whole bay leaf
- 2 tbsp tomato paste
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 diced carrots and 2 diced parsnips with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and caramelized, stirring halfway.
- Step 2: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced red onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize, then add 1 cup rinsed brown lentils, 4 cups vegetable broth, 2 tsp chopped fresh thyme, 1 whole bay leaf, 1 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and stew thickens.
- Step 5: Remove bay leaf, fold in the roasted carrots and parsnips, adjust seasoning with 1/2 tsp salt if needed, and cook for 5 additional minutes to meld flavors before serving warm.
Equipment for this recipe
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Frequently asked questions
How long does French Lentil and Roasted Vegetable Stew with Thyme take to make?
Total time is about 65 minutes (15 min prep + 50 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 French Lentil and Roasted Vegetable Stew with Thyme?
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 rinsed brown lentils from drying out.
Can I substitute ingredients in French Lentil and Roasted Vegetable Stew with Thyme?
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 French Lentil and Roasted Vegetable Stew with Thyme 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.
Is French Lentil and Roasted Vegetable Stew with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
