Hearty Mountain Lentil Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A warming, protein-rich lentil stew filled with earthy root vegetables and aromatic herbs. This Mediterranean-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs green lentils, carrots, parsnips 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 rinsed green lentils
• 2 medium, peeled and diced carrots
• 1 medium, peeled and diced parsnips
• 1 large, diced yellow onion
• 2, diced celery stalks
• 3 minced garlic cloves
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Step 2: Add 1 large diced yellow onion, 2 diced carrots, 1 diced parsnip, and 2 diced celery stalks; sauté for 6-8 minutes until vegetables soften and onions are translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil.
5. Step 5: Reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
6. Step 6: Remove the bay leaf, season with 1 tsp salt and 1/2 tsp black pepper, and stir in 2 tbsp chopped fresh parsley.
7. Step 7: Serve hot with crusty bread or over steamed rice for a fulfilling meal.