Northern Spice-Infused Lentil and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A warming vegetarian stew featuring earthy lentils and root vegetables, gently simmered with aromatic northern spices. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 60 minutes, pairs brown lentils, carrots, parsnip 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 brown lentils
• 2 medium, diced into 1/2-inch pieces carrots
• 1 medium, diced parsnip
• 2, diced celery stalks
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish 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 diced yellow onion, 3 minced garlic cloves, 2 diced celery stalks, 2 diced carrots, and 1 diced parsnip. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp dried thyme, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 bay leaf, and 1 tsp salt to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender and stew thickens.
4. Step 4: Remove the bay leaf, adjust seasoning with additional salt and pepper if needed.
5. Step 5: Ladle stew into bowls and garnish with 2 tbsp chopped fresh parsley before serving.