One-Pot Root Vegetable and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting, nutrient-rich stew simmered with earthy lentils and colorful root vegetables in a bright lemon broth, ready in under an hour. This mediterranean-inspired one pot ready in about 55 minutes pairs dried brown lentils, olive oil, large, diced onion 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 dried brown lentils
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced parsnips
• 1 medium, peeled and diced sweet potato
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 4 cups low-sodium vegetable broth
• 1, zested and juiced lemon
• 2 cups, chopped kale
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until translucent, stirring occasionally. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 2 diced carrots, 2 diced parsnips, and 1 diced sweet potato. Cook for 3 minutes, stirring to coat vegetables in oil.
3. Step 3: Add 1 cup rinsed brown lentils, 1 tsp dried thyme, 4 cups vegetable broth, 1 lemon zest, and 1 lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils and vegetables are tender.
4. Step 4: Stir in 2 cups chopped kale and cook for 5 minutes until wilted. Season with 1/2 tsp salt and 1/4 tsp black pepper. Serve hot.