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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
