12 Hearty Lentil Stew Recipes Built Around Root Vegetables

Root vegetables pair well with lentils in these stews. The recipes use everyday items like carrots and potatoes to create hearty meals. You can make most of them in under an hour. They work well for batch cooking and freezing. Try them with different spices to match what you have on hand.

Helpful Tips Before You Start

These tips will help the root vegetables and lentils cook evenly and build solid flavor.

Pick sturdy lentils

Green or brown lentils hold their shape during the long simmer with dense roots. Red lentils break down too fast and turn the stew mushy.

Cut roots in even pieces

Dice carrots, parsnips, or sweet potatoes into similar sized chunks so they finish at the same time. Uneven cuts leave some pieces underdone while others fall apart.

Brown the vegetables first

Sauté the roots in oil for a few minutes before adding broth. This step brings out their sweetness and keeps the stew from tasting flat.

Add broth instead of water

Use vegetable or chicken broth to give the lentils and roots more depth. Water works in a pinch but leaves the stew tasting thinner.

Moroccan Harissa Lentil Stew with Carrots and Sweet Potatoes

This stew brings together earthy lentils and sweet root vegetables in a spicy tomato broth. The harissa adds gentle heat while the carrots and sweet potatoes soften into a thick, comforting texture. It works well on chilly evenings or as a make-ahead lunch that reheats nicely.

The flavors lean warm and aromatic with cumin and coriander, balanced by a squeeze of lemon at the end. Carrots and sweet potatoes keep the focus on hearty root vegetables without needing extra sides.

Moroccan Harissa Lentil Stew with Carrots and Sweet Potatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, sliced into rounds
• 2 medium sweet potatoes, peeled and cubed
• 1 cup brown lentils, rinsed
• 3 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
• Stir in the garlic, carrots, and sweet potatoes. Cook for 3 minutes, stirring once or twice.
• Add the lentils, harissa paste, cumin, coriander, and cinnamon. Stir to coat the vegetables and lentils with the spices.
• Pour in the diced tomatoes and vegetable broth. Add the salt and pepper. Bring the mixture to a boil, then reduce the heat to low.
• Cover the pot and simmer for 30 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
• Taste and adjust salt if needed. Remove from heat and let the stew rest for 5 minutes.
• Ladle into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

If the stew thickens too much while sitting, stir in a splash of broth when reheating. The harissa level can be increased for more heat or reduced for milder flavor. Leftovers store well in the fridge for three days and taste even better the next day once the spices settle.

Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board

Thai Coconut Lentil Stew with Butternut Squash and Ginger

This stew brings together creamy coconut milk and warming ginger with hearty lentils and sweet butternut squash. It works well on chilly evenings when you want something filling but still light enough for a weeknight. The texture turns thick and comforting while the flavors stay bright from the curry paste and fresh ginger.

It suits meal prep since the ingredients hold up well after a day in the fridge. Root vegetables like butternut squash give the dish its earthy base, and the lentils add protein without needing any meat.

Thai Coconut Lentil Stew with Butternut Squash and Ginger

Print Recipe Pin Recipe

Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1 tablespoon Thai red curry paste
• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1 can (14 oz) full-fat coconut milk
• Fresh cilantro and lime wedges for serving

Instructions

 

• Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and ginger, then cook for 1 minute more until fragrant.
• Add the Thai red curry paste and stir to coat the vegetables. Cook for another minute to toast the paste lightly.
• Add the butternut squash cubes, rinsed lentils, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the lentils and squash are tender.
• Stir in the coconut milk and heat through for 5 minutes without letting the stew boil. Remove from heat. Serve bowls topped with fresh cilantro and a squeeze of lime.

Notes

Add the coconut milk only at the end and keep the heat low so the stew stays smooth instead of separating. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Green lentils hold their shape best here, but brown lentils work in a pinch for a softer result.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Ethiopian Berbere Lentil Stew with Beets and Carrots

This stew brings together the bold warmth of berbere spice with the natural sweetness of beets and carrots. It makes a filling meal on cold evenings when you want something earthy and satisfying without much fuss.

The lentils hold their shape while the root vegetables soften into the broth. A touch of tomato paste deepens the flavor and ties the spices together.

Ethiopian Berbere Lentil Stew with Beets and Carrots

Print Recipe Pin Recipe

Course Soup

Cuisine Ethiopian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife
• Wooden Spoon

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 2 medium beets, peeled and cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into rounds
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Fresh cilantro, chopped, for serving
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
• Stir in the minced garlic and berbere spice. Cook for 1 minute until the spices smell fragrant.
• Add the tomato paste and stir to coat the onion mixture. Cook for another minute.
• Add the cubed beets, sliced carrots, and rinsed lentils to the pot. Pour in the vegetable broth and add the salt.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until the lentils and beets are tender.
• Taste and adjust salt if needed. Serve the stew in bowls with chopped cilantro and lemon wedges on the side.

Notes

The beets release a little natural sweetness as they cook, which balances the heat of the berbere. If you want a thicker stew, uncover the pot for the last 10 minutes of simmering. Leftovers taste even better the next day after the flavors have settled.

Course: Soup
Cuisine: Ethiopian
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon

Indian Masala Lentil Stew with Potatoes and Turnips

This stew combines earthy lentils with sweet potatoes and peppery turnips for a filling meal that holds up well on busy weeknights. The warm spices bring depth without much hands-on time, making it a reliable choice when you want something hearty and plant-based.

The finished dish has a thick texture with soft root vegetables and tender lentils in a lightly spiced broth. It works especially well for make-ahead lunches or simple dinners when the weather turns cool.

Indian Masala Lentil Stew with Potatoes and Turnips

Print Recipe Pin Recipe

Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups
• Wooden spoon

Ingredients

  

• 1 cup brown lentils, rinsed
• 2 medium potatoes, peeled and cubed
• 2 medium turnips, peeled and cubed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 1 teaspoon salt
• Fresh cilantro, chopped, for serving

Instructions

 

• Heat the oil in a large pot over medium heat. Add the cumin seeds and cook for 30 seconds until they start to pop.
• Stir in the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
• Add the turmeric, coriander, garam masala, and chili powder. Stir for 1 minute to toast the spices.
• Add the potatoes, turnips, and lentils to the pot. Pour in the vegetable broth and add the salt. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice, until the lentils and vegetables are tender.
• Remove the lid and simmer for 5 more minutes if you prefer a thicker consistency. Serve hot with chopped cilantro on top.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. For a milder version, reduce the chili powder to 1/4 teaspoon. Leftovers keep well in the fridge for up to 4 days and reheat smoothly on the stovetop.

Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife, Measuring cups, Wooden spoon

Smoky Paprika Lentil Stew with Celery Root and Parsnips

This stew combines smoked paprika with earthy celery root and sweet parsnips for a filling bowl. It works well on cold nights when you need something simple and warming to put on the table.

The lentils cook down into a thick base while the root vegetables hold their shape. Smoked paprika gives the broth a steady savory note that feels balanced rather than heavy.

Smoky Paprika Lentil Stew with Celery Root and Parsnips

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons smoked paprika
• 1 medium celery root, peeled and cubed
• 2 parsnips, peeled and sliced
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves
• 2 tablespoons chopped fresh parsley, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about five minutes.
• Stir in the garlic and smoked paprika. Cook for one minute until the mixture smells fragrant.
• Add the celery root and parsnips. Stir everything so the vegetables pick up the paprika.
• Pour in the lentils, vegetable broth, salt, pepper, and bay leaves.
• Bring the pot to a boil, then lower the heat and simmer uncovered for 30 minutes until the lentils are tender.
• Remove the bay leaves. Ladle the stew into bowls and top each serving with fresh parsley.

Notes

Celery root browns quickly once cut, so prep it right before adding it to the pot. The stew thickens as it cools, so stir in a little extra broth when reheating leftovers. It keeps in the fridge for four days and tastes even better the next day once the flavors settle.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

French Lentil Stew with Leeks, Rutabaga, and Thyme

This stew pairs French lentils with sweet leeks and sturdy rutabaga for a simple one-pot meal. The thyme brings a mild herbal flavor that suits cool evenings or quiet weekends at home. It turns out thick and savory with soft chunks of root vegetable in every bite.

The dish works well for make-ahead lunches or light dinners when you want something filling without much fuss. Leeks and rutabaga cook down gently, giving the lentils a comforting base that feels both familiar and seasonal.

French Lentil Stew with Leeks, Rutabaga, and Thyme

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup French green lentils, rinsed
• 2 leeks, white and light green parts sliced
• 1 medium rutabaga, peeled and cut into 1/2-inch cubes
• 4 sprigs fresh thyme
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic, then cook for 3 to 4 minutes until the leeks soften.
• Stir in the cubed rutabaga and cook for another 3 minutes, letting the edges begin to brown lightly.
• Add the rinsed French lentils, vegetable broth, thyme sprigs, salt, and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils and rutabaga are tender.
• Remove the thyme sprigs. Taste and adjust salt or pepper if needed before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you prefer a thicker consistency. Leftovers keep well in the fridge for up to four days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife

Mexican Chipotle Lentil Stew with Potatoes and Cumin

This stew brings together earthy lentils and tender potatoes in a smoky chipotle broth that gets its depth from cumin. It works well on busy weeknights when you want something filling that still comes together in one pot. The result is a thick, comforting bowl with a gentle heat and savory backbone.

Mexican Chipotle Lentil Stew with Potatoes and Cumin

Print Recipe Pin Recipe

Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 3 medium potatoes, cut into 1-inch cubes
• 2 medium carrots, sliced into rounds
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, minced
• 2 teaspoons ground cumin
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Chopped cilantro and lime wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion softens.
• Stir in the garlic, cumin, and minced chipotle peppers. Cook for 1 minute until fragrant.
• Add the potatoes, lentils, diced tomatoes, vegetable broth, salt, and black pepper. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice, until the lentils and potatoes are tender.
• Taste and adjust salt if needed. Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

If the stew thickens too much while sitting, stir in a splash of broth when reheating. For a milder version, use only one chipotle pepper and remove the seeds. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Japanese Miso Lentil Stew with Daikon and Carrots

This stew pairs brown lentils with daikon and carrots for a simple, filling meal that highlights the mild sweetness of root vegetables. The miso brings a savory depth that balances the earthiness without overpowering the vegetables.

It suits cool evenings when you want a one-pot dish that feels substantial yet light enough for regular weeknight use. The lentils stay firm while the daikon and carrots soften into the broth, creating a balanced texture.

Japanese Miso Lentil Stew with Daikon and Carrots

Print Recipe Pin Recipe

Course Soup

Cuisine Japanese

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup brown lentils, rinsed
• 1 medium daikon, peeled and cut into 1-inch pieces
• 3 medium carrots, peeled and sliced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced (for garnish)

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
• Add the daikon and carrots. Stir and cook for 4 minutes to lightly brown the edges.
• Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce to a simmer and cook uncovered for 25 minutes until the lentils are tender.
• Ladle about ½ cup of the hot broth into a small bowl. Whisk in the miso paste until smooth, then stir the mixture back into the pot.
• Simmer for 2 more minutes. Remove from heat and serve topped with the sliced green onions.

Notes

Miso loses flavor if boiled, so add it off the heat or at a low simmer. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Daikon softens more than carrots, so cut both to similar sizes for even texture. White miso keeps the stew milder than red miso would.

Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife

Apple Cider Lentil Stew with Parsnips and Celery Root

This lentil stew pairs sweet apple cider with sturdy root vegetables for a balanced bowl. It suits cool evenings when you want something filling yet simple to prepare. The lentils stay firm while the parsnips and celery root soften into the broth.

The flavor leans savory with a light apple note that does not overpower the vegetables. It makes a reliable option for family dinners or lunches through the week.

Apple Cider Lentil Stew with Parsnips and Celery Root

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 parsnips, peeled and diced
• 1 celery root, peeled and diced
• 2 cups apple cider
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic, parsnips, and celery root. Cook for 3 to 4 minutes until the vegetables start to brown slightly.
• Add the lentils, apple cider, vegetable broth, thyme, and bay leaf. Stir to combine.
• Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 25 to 30 minutes until the lentils are tender.
• Remove the bay leaf. Season with salt and pepper to taste.
• Ladle into bowls and top with the chopped parsley before serving.

Notes

If the stew thickens too much after sitting, add a small splash of broth while reheating to loosen it. Celery root can be peeled ahead and stored in cold water to prevent browning. Dried thyme works best here for steady flavor through the simmer.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Curried Lentil Stew with Sweet Potatoes and Cauliflower

This stew combines brown lentils with sweet potatoes and cauliflower in a spiced curry broth. The sweet potatoes add natural sweetness while the cauliflower stays tender without turning mushy. It works well for weeknight dinners or weekend meal prep when you want something filling and warming.

The finished dish has a thick texture and balanced flavors from the curry spices and coconut milk. Serve it with rice or flatbread for a complete meal.

Curried Lentil Stew with Sweet Potatoes and Cauliflower

Print Recipe Pin Recipe

Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 cup brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 small head cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the curry powder and cumin. Stir for 30 seconds to toast the spices.
• Add the lentils, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Add the cauliflower florets and continue simmering for 10 to 12 minutes until the lentils and sweet potatoes are tender.
• Stir in the coconut milk and simmer for another 3 minutes. Season with salt and black pepper.
• Ladle into bowls and top with chopped cilantro before serving.

Notes

Simmer the cauliflower just until tender to keep some bite. Full-fat coconut milk gives the stew a richer texture than light versions. Leftovers thicken as they sit, so add a splash of broth when reheating. The cilantro adds a fresh note that balances the warm spices.

Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife

Balsamic Roasted Root Lentil Stew with Beets and Carrots

This stew brings together sweet roasted beets and carrots with earthy lentils in a tangy balsamic broth. The roasting step deepens the vegetable flavors and gives the finished dish a hearty texture that holds up well on its own. It works especially well on cool nights when you want something filling but still simple to prepare.

The balance of caramelized roots and bright vinegar makes each bowl taste layered without extra effort. Lentils provide the protein base while the roasted vegetables add natural sweetness that needs only a few pantry staples to come together.

Balsamic Roasted Root Lentil Stew with Beets and Carrots

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Large pot

Ingredients

  

• 1 cup brown lentils, rinsed
• 2 medium beets, peeled and cut into 1-inch cubes
• 4 medium carrots, peeled and cut into 1/2-inch slices
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat the oven to 400°F. In a bowl, toss the beets and carrots with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until the edges begin to caramelize and the vegetables are tender.
• While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
• Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally.
• Stir the roasted beets and carrots into the pot along with the remaining 2 tablespoons of balsamic vinegar. Continue simmering for 10 minutes until the lentils are fully tender and the stew has thickened slightly.
• Taste and adjust salt and pepper if needed before serving.

Notes

Roast the beets and carrots a day ahead if you want to speed up weeknight prep. The stew will thicken as it cools, so stir in a little extra broth when reheating leftovers. It stores well in the refrigerator for up to four days and reheats evenly on the stovetop.

Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot

Mediterranean Herb Lentil Stew with Potatoes and Fennel

This stew brings together earthy lentils and root vegetables in a broth scented with Mediterranean herbs. Potatoes and fennel add body and a mild sweetness that balances the savory lentils. It works well on cool evenings when you want something filling but not heavy.

The flavor profile stays bright thanks to oregano, thyme, and rosemary, while the vegetables keep the texture hearty. Carrots add extra color and natural sweetness without overpowering the fennel.

Mediterranean Herb Lentil Stew with Potatoes and Fennel

Print Recipe Pin Recipe

Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup brown lentils, rinsed
• 2 medium potatoes, diced into 1-inch pieces
• 1 large fennel bulb, cored and thinly sliced
• 2 carrots, sliced into rounds
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
• Add the carrots, potatoes, and fennel. Stir and cook for 5 minutes to let the vegetables begin to soften.
• Stir in the lentils, oregano, thyme, rosemary, salt, and pepper. Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes. Stir once or twice during cooking until the lentils and potatoes are tender.
• Remove the lid and simmer for 5 more minutes if you prefer a thicker stew. Taste and adjust salt if needed.
• Ladle into bowls and top with fresh parsley. Serve with lemon wedges on the side.

Notes

Slice the fennel thinly so it softens evenly with the potatoes. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers taste even better the next day once the herbs have settled.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife