Savory Lentil and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A deeply comforting stew with earthy lentils and roasted root vegetables simmered in aromatic vegetable broth. This french-inspired vegetarian ready in about 50 minutes pairs green lentils, medium, peeled and diced carrots, medium, peeled and diced parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 green lentils
• 2 medium, peeled and diced carrots
• 1 medium, peeled and diced parsnip
• 1 medium, peeled and diced sweet potato
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion and cook until translucent, about 5 minutes.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 2 diced medium carrots, 1 diced medium parsnip, and 1 diced medium sweet potato. Stir to coat in oil and cook for 5 minutes.
4. Step 4: Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
5. Step 5: Discard the bay leaf, stir in 2 tbsp fresh parsley, and season with salt and pepper to taste.