Herbed Lentil and Root Vegetable Stew
A hearty and wholesome stew blending earthy lentils with sweet root vegetables and fresh herbs for a nourishing meal. This mediterranean-inspired vegetarian (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp dried rosemary, and 1 tsp dried thyme. Cook for 1 minute until fragrant.
- 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.
- 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.
- Step 5: Simmer uncovered for 5 more minutes to thicken slightly before serving warm.
Frequently asked questions
How long does Herbed Lentil and Root Vegetable Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 Herbed 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 brown lentils from drying out.
Can I substitute ingredients in Herbed 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 Herbed Lentil and Root Vegetable Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Herbed Lentil and Root Vegetable Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stew is my new favorite! The herbs really made it shine, and it's so comforting on a cold day.
- ★★★★★
I made this for my family and they all loved it. The flavors are rich and satisfying, and it's so easy to make.
- ★★★★★
Perfect for a vegetarian meal. The lentils were cooked to perfection and the root vegetables added a lovely sweetness.
