Herbed Lentil and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty and wholesome stew blending earthy lentils with sweet root vegetables and fresh herbs for a nourishing meal. This Mediterranean-inspired vegetarian recipe (vegan, gluten free), ready in about 60 minutes, pairs brown lentils, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 carrots
• 2 medium, peeled and diced parsnips
• 1 large, chopped yellow onion
• 2, diced celery stalks
• 3, minced garlic cloves
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/4 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. Add 1 large chopped yellow onion, 3 diced carrots, 2 diced parsnips, and 2 diced celery stalks. Sauté for 7 minutes until vegetables soften and edges turn golden.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp dried rosemary, and 1 tsp dried thyme. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 6 cups vegetable broth, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 35 minutes until lentils and vegetables are tender.
4. Step 4: Remove the bay leaf, season with 1 1/4 tsp salt and 1/2 tsp black pepper, and stir in 2 tbsp chopped fresh parsley.
5. Step 5: Simmer uncovered for 5 more minutes to thicken slightly before serving warm.