Red Lentil and Autumn Root Vegetable Stew
A comforting fall stew with tender root vegetables, red lentils, and rosemary, simmered to perfection. This mediterranean-inspired soups (vegan) ready in about 40 minutes pairs red lentils, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, 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 red lentils
- 3 cups vegetable broth
- 2 medium, diced into 1/2-inch pieces carrot
- 1 medium, diced into 1/2-inch pieces parsnip
- 1 medium, peeled and diced into 1/2-inch pieces potato
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 1 tsp, finely chopped fresh rosemary
- 1/2 tsp, fresh or dried thyme
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4 minutes until softened and translucent, stirring frequently.
- Step 2: Stir in diced carrots, parsnips, and potatoes. Cook for 3 minutes, stirring constantly, until vegetables start to soften.
- Step 3: Add red lentils, vegetable broth, rosemary, and thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until vegetables are tender and lentils are fully cooked.
- Step 4: Remove from heat and let sit for 5 minutes to thicken. Taste and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red Lentil and Autumn Root Vegetable Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Red Lentil and Autumn 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 red lentils from drying out.
Can I substitute ingredients in Red Lentil and Autumn 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 Red Lentil and Autumn Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Red Lentil and Autumn Root Vegetable Stew vegan?
Yes — this recipe is tagged vegan 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 was a revelation! The red lentils and root vegetables created the perfect harmony of flavors. My family devoured it.
- ★★★★★
Absolutely delicious and so easy to make. I'll be making this every fall from now on!
- ★★★★★
A perfect comfort food for chilly evenings. The aroma filled the whole house and the taste was divine.
