Red Lentil and Autumn Root Vegetable Stew

A comforting fall stew with tender root vegetables, red lentils, and rosemary, simmered to perfection.

Cuisine: Mediterranean

Category: Soups

Prep: 15 minutes. Cook: 25 minutes.

Serves 6.

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

1. 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.
2. Step 2: Stir in diced carrots, parsnips, and potatoes. Cook for 3 minutes, stirring constantly, until vegetables start to soften.
3. 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.
4. Step 4: Remove from heat and let sit for 5 minutes to thicken. Taste and adjust salt if needed.