Slow-Simmered Root Vegetable and Lentil Stew
A deeply flavorful stew that showcases the earthy sweetness of root vegetables and the protein-rich heartiness of lentils, simmered to perfection for a satisfying meal. This french-inspired vegetarian ready in about 60 minutes pairs large, diced (1 cup) onion, peeled and diced (1/2 cup) carrots, peeled and diced (1/2 cup) parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 large, diced (1 cup) onion
- 2, peeled and diced (1/2 cup) carrots
- 2, peeled and diced (1/2 cup) parsnips
- 2, peeled and diced (1 cup) potatoes
- 1 cup, rinsed green lentils
- 4 cups vegetable broth
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
- Step 2: Add 1/2 cup diced carrots, 1/2 cup diced parsnips, and 1 cup diced potatoes to the pot. Cook for 5 minutes, stirring to coat vegetables in oil and soften edges.
- Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown.
- Step 4: Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until lentils and vegetables are tender.
- Step 5: Discard bay leaf. Season with additional salt and pepper to taste. Stir in 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Root Vegetable and Lentil Stew take to make?
Total time is about 60 minutes (20 min prep + 40 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-Simmered Root Vegetable and Lentil 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 large, diced (1 cup) onion from drying out.
Can I substitute ingredients in Slow-Simmered Root Vegetable and Lentil 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-Simmered Root Vegetable and Lentil Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Root Vegetable and Lentil Stew?
French vegetarian 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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
