Slow-Cooked Lentil and Root Vegetable Stew
A hearty stew where lentils and root vegetables simmer slowly to create a deeply savory, satisfying bowl. This mediterranean-inspired soups ready in about 65 minutes pairs rinsed brown lentils, large, diced onion, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, rinsed brown lentils
- 2 medium, diced into 1/2-inch pieces carrots
- 2 medium, diced into 1/2-inch pieces parsnips
- 1 large, diced onion
- 2 stalks, diced celery
- 4 cups chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat. Add 1 large diced onion and 2 diced celery stalks, cooking for 5 minutes until softened.
- Step 2: Stir in 2 diced carrots, 2 diced parsnips, and 1 cup rinsed brown lentils. Cook for 2 minutes to toast the lentils slightly.
- Step 3: Pour in 4 cups chicken broth, add 1 tsp dried thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low.
- Step 4: Cover and simmer gently for 45 minutes, stirring occasionally, until lentils and vegetables are tender and broth has thickened. Remove bay leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lentil and Root Vegetable Stew take to make?
Total time is about 65 minutes (20 min prep + 45 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 Slow-Cooked Lentil and 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 rinsed brown lentils from drying out.
Can I substitute ingredients in Slow-Cooked Lentil and 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 Slow-Cooked Lentil and 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.
What goes well with Slow-Cooked Lentil and Root Vegetable Stew?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
