One-Pot Spiced Lentil Stew with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty lentil stew simmered with earthy spices and tender roasted root vegetables, perfect for a comforting meal. This Mediterranean-inspired one-pot recipe (vegetarian, gluten free), ready in about 60 minutes, pairs brown lentils, carrot, parsnip 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 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 brown lentils
• 2 medium, peeled and diced carrot
• 1 medium, peeled and diced parsnip
• 1 medium, chopped red onion
• 3, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup, canned diced tomatoes
• 1/4 cup, chopped fresh parsley
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced medium carrots and 1 diced medium parsnip with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized around edges.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium red onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika, cooking for 1 minute until spices bloom.
4. Step 4: Add 1 cup brown lentils, 4 cups vegetable broth, and 1 cup canned diced tomatoes with their juice. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils begin to soften.
5. Step 5: Add the roasted carrots and parsnips to the pot, stir gently, and continue simmering for 10 minutes until lentils are tender and stew has thickened.
6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh parsley before serving.