12 Practical Freezer-Friendly Lentil Stew Recipes for Meal Prep

Lentil stews work well for meal prep since they freeze and reheat without much trouble. These recipes focus on simple ingredients and straightforward steps to make planning easier. You will see different flavor options along with notes on storage times and portions. Some include extra vegetables or spices to vary the meals throughout the week. The goal is to give you realistic ideas that fit into a regular schedule.

Helpful Tips Before You Start

These tips will help your lentil stews freeze well and reheat without losing texture.

Cool the Stew Fully

Let the finished stew sit at room temperature until no longer warm. Packing it while hot creates ice crystals that can change the texture after thawing.

Portion Into Meal Sizes

Divide the stew into single servings or two person portions before freezing. This saves time when you need a quick lunch or dinner during the week.

Leave Room to Expand

Fill containers or bags only three quarters full. The liquid in lentil stew expands as it freezes and can push off lids if overfilled.

Label and Date Each Container

Write the recipe name and the date on every container or bag. Lentil stews keep best for up to three months in the freezer.

Moroccan-Spiced Lentil Stew with Sweet Potatoes and Harissa

This stew brings together warm Moroccan spices with the natural sweetness of potatoes and a gentle kick from harissa. It makes a hearty, one-pot meal that holds up well in the freezer and reheats without losing texture. The balance of earthy lentils, soft sweet potatoes, and bold seasoning creates a comforting bowl that feels both familiar and interesting.

It works especially well for batch cooking on weekends when you want lunches or dinners ready for the week ahead. The flavors deepen after a day or two, which makes it even better for meal prep.

Moroccan-Spiced Lentil Stew with Sweet Potatoes and Harissa

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife
• Wooden Spoon

Ingredients

  

• 1 cup dried green lentils, rinsed
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons harissa paste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 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, cumin, coriander, and cinnamon and cook for 1 minute until fragrant.
• Add the lentils, sweet potato cubes, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
• Stir in the harissa paste and season with salt and pepper. Continue simmering uncovered for 10 more minutes until the lentils are tender and the sweet potatoes are soft. Remove from heat and let the stew rest for 5 minutes before serving. Top each bowl with chopped cilantro.

Notes

Taste the harissa before adding it all at once, since brands vary in heat level. If the stew thickens too much after freezing and reheating, stir in a splash of broth or water while warming it on the stove. The sweet potatoes soften further after freezing, so cut them into even cubes to keep some texture.

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

Indian Masala Lentil Stew with Cauliflower and Spinach

This lentil stew brings warm Indian spices together with hearty cauliflower and fresh spinach. It works well for meal prep because the flavors deepen after a day in the fridge and the ingredients hold up well in the freezer. The result is a thick, comforting stew with tender lentils, soft cauliflower pieces, and wilted spinach in every bite.

Indian Masala Lentil Stew with Cauliflower and Spinach

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 medium cauliflower, cut into florets
• 4 cups fresh spinach
• Salt to taste
• 2 tablespoons chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the cumin seeds, turmeric, garam masala, and chili powder. Stir for 30 seconds to toast the spices.
• Pour in the lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
• Add the cauliflower florets and a pinch of salt. Simmer uncovered for 15 minutes until the cauliflower is tender and the lentils are soft.
• Stir in the spinach and cook for 2 minutes until it wilts. Taste and adjust salt if needed.
• Ladle into bowls and top each serving with chopped cilantro.

Notes

Add the spinach right at the end so it stays bright green instead of turning dull. If the stew thickens too much after freezing, stir in a splash of broth or water when reheating. Brown lentils work best here because they keep their shape better than red lentils during long simmering and freezing.

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

Smoky Spanish Lentil Stew with Potatoes and Smoked Paprika

This stew uses smoked paprika to create a deep, savory flavor that pairs nicely with tender potatoes and earthy lentils. It is a solid choice for meal prep because the flavors hold up well after freezing and reheating.

The finished dish has a thick, hearty texture with soft potato chunks throughout. It works well for weekday lunches or simple dinners when you want something warming and filling.

Smoky Spanish Lentil Stew with Potatoes and Smoked Paprika

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Course Soup

Cuisine Spanish

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium potatoes, cubed
• 1 1/2 cups brown lentils, rinsed
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 bay leaf
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley, chopped, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
• Add the potatoes and cook for 3 minutes, stirring now and then.
• Stir in the lentils, smoked paprika, cumin, and bay leaf until everything is coated with the spices.
• Pour in the vegetable broth and diced tomatoes. Add salt and pepper to taste.
• Bring the mixture to a boil, then lower the heat and simmer for 30 to 35 minutes until the lentils and potatoes are tender.
• Remove the bay leaf before serving. Spoon the stew into bowls and top with chopped parsley.

Notes

Simmer a little longer if you want a thicker consistency. Freeze cooled portions in airtight containers for up to two months. When reheating, add a splash of broth to loosen the texture without changing the flavor.

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

Thai Coconut Lentil Stew with Bell Peppers and Lemongrass

This Thai-inspired lentil stew combines creamy coconut milk with the bright aroma of lemongrass and sweet bell peppers. It suits meal prep because the flavors hold up well after freezing and reheating, giving you a quick lunch or dinner option on busy days.

The finished stew has a thick, hearty texture from the lentils and a balanced taste that mixes mild spice with fresh citrus notes. Red lentils break down slightly to create a comforting base without needing extra thickeners.

Thai Coconut Lentil Stew with Bell Peppers and Lemongrass

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried red lentils
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 stalks lemongrass, bruised
• 2 bell peppers, chopped
• 2 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 teaspoon salt
• Fresh cilantro and lime wedges for serving

Instructions

 

• Rinse the red lentils under cold water and set them aside. Heat the vegetable oil in a large pot over medium heat.
• Add the diced onion, minced garlic, and minced ginger to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the bruised lemongrass stalks, chopped bell peppers, and Thai red curry paste. Cook for another 2 minutes to release the aromas.
• Add the rinsed lentils and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes until the lentils are tender.
• Pour in the coconut milk and add the salt. Stir well and simmer for 5 more minutes. Remove the lemongrass stalks before serving.
• Ladle the stew into bowls and top with fresh cilantro and a squeeze of lime.

Notes

Bruise the lemongrass well before adding it so the flavor infuses evenly without leaving tough fibers in the finished stew. Cool the stew completely before portioning into freezer containers, and reheat gently on the stove with a splash of broth if it thickens too much after thawing.

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

Ethiopian Berbere Lentil Stew with Collard Greens

This lentil stew brings the warm spices of berbere together with tender collard greens for a hearty meal that holds up well in the freezer. It works especially well for meal prep because the flavors deepen after a day or two and the texture stays thick without turning mushy.

The dish has an earthy, mildly spicy profile with a slight bitterness from the greens that balances the lentils. It makes a filling lunch or dinner when paired with simple sides like rice or flatbread.

Ethiopian Berbere Lentil Stew with Collard Greens

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Course Soup

Cuisine Ethiopian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 1/2 cups dried brown lentils, rinsed
• 1 bunch collard greens, stems removed and leaves chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons berbere spice blend
• 1 tablespoon tomato paste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt to taste
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
• Stir in the minced garlic and cook for 1 minute more.
• Add the berbere spice and tomato paste. Stir for 30 seconds to toast the spices.
• Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce to a simmer.
• Cover and cook for 20 minutes, stirring occasionally.
• Stir in the chopped collard greens and continue simmering uncovered for 15 minutes until the lentils are tender and the greens are wilted.
• Season with salt to taste. Serve with lemon wedges on the side.

Notes

Add the collard greens later in the cooking process so they keep some bite after freezing and reheating. If the stew thickens too much in the freezer, stir in a splash of broth when warming it on the stove. Adjust the berbere amount based on the spice level of your blend, and store portions in flat containers for quicker thawing.

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

Italian Tomato Lentil Stew with Mushrooms and Rosemary

This Italian Tomato Lentil Stew combines earthy mushrooms and aromatic rosemary with a steady tomato base for a filling meal. It works well for weekend prep because the flavors hold up after freezing and reheating without much fuss.

The finished stew has a thick consistency with tender lentils and soft mushroom pieces that feel hearty in every bite.

Italian Tomato Lentil Stew with Mushrooms and Rosemary

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• wooden spoon
• knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1 cup dried brown lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• Salt and black pepper, to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion turns soft.
• Add the sliced mushrooms and cook for another 5 minutes until they begin to brown and release their liquid.
• Stir in the rinsed lentils, crushed tomatoes, vegetable broth, and rosemary sprigs. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes until the lentils are tender.
• Remove the rosemary sprigs, then season the stew with salt and black pepper before serving.

Notes

Portion the cooled stew into freezer-safe containers and leave a small amount of space at the top so it can expand. If the rosemary flavor feels too strong after reheating, add a splash of extra broth to balance it. The mushrooms keep their texture best when reheated gently on the stovetop rather than in the microwave.

Course: Soup
Cuisine: Italian
Equipment: Large pot, wooden spoon, knife

Mexican Chipotle Lentil Stew with Black Beans and Corn

This stew brings smoky heat from chipotle peppers balanced by sweet corn and hearty black beans. It works well for batch cooking because the flavors deepen after a day in the fridge and it holds up well in the freezer.

The lentils stay firm enough to reheat without turning mushy while the broth turns thick and comforting. It makes a satisfying lunch or dinner on its own or paired with simple sides.

Mexican Chipotle Lentil Stew with Black Beans and Corn

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• Fresh cilantro and lime wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
• Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
• Stir in the black beans, frozen corn, and chopped chipotle peppers. Add the salt. Simmer uncovered for another 10 minutes until the lentils are tender and the stew thickens.
• Taste and adjust salt if needed. Serve with fresh cilantro and lime wedges on the side.

Notes

For less heat, start with one chipotle pepper and add more at the end. The stew thickens as it cools, so add a splash of broth when reheating portions from the freezer. Freeze in single-serve containers for quick lunches.

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

Ginger-Turmeric Lentil Stew with Butternut Squash and Kale

This stew brings sweet butternut squash together with earthy lentils and fresh kale in a spiced broth. It works well for meal prep because the portions freeze cleanly and reheat without losing texture.

The flavor is warm from ginger and turmeric, with a light brightness at the end. The lentils stay firm while the squash softens into the broth.

Ginger-Turmeric Lentil Stew with Butternut Squash and Kale

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Course Soup

Cuisine Indian-Inspired

Servings 4 people

Equipment

• Large pot
• Cutting board
• Measuring spoons

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 cup brown lentils, rinsed
• 2 cups butternut squash, peeled and cubed
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 3 cups kale, stems removed and chopped
• Salt and pepper, to taste
• 1 tablespoon lemon juice

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic, ginger, and turmeric. Cook for one minute until the spices smell fragrant.
• Add the lentils, butternut squash, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and squash are tender.
• Stir in the kale and cook for 5 more minutes until the greens wilt.
• Season with salt and pepper. Remove the pot from the heat and stir in the lemon juice before serving.

Notes

Add the kale only at the end so it keeps its color and does not overcook. Freeze the stew in single portions once it has cooled completely. Reheat gently on the stove with a splash of broth to loosen the texture if it thickens.

Course: Soup
Cuisine: Indian-inspired
Equipment: Large pot, Cutting board, Measuring spoons

French Lentil Stew with Carrots and Red Wine

This French lentil stew fits easily into a meal prep plan. The red wine gives the broth a deep, savory note while the carrots turn soft and sweet during the simmer. French lentils hold their shape well, so the texture stays pleasing even after freezing and reheating.

The stew works for quick lunches or dinners throughout the week. It tastes even better the next day once the flavors have settled.

French Lentil Stew with Carrots and Red Wine

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Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 cup French green lentils, rinsed
• 4 medium carrots, peeled and sliced into rounds
• 1/2 cup dry red wine
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens and turns translucent.
• Stir in the sliced carrots and cook for 3 minutes to start softening them.
• Add the tomato paste and dried thyme. Stir and cook for 1 minute to toast the paste slightly.
• Pour in the red wine and scrape the bottom of the pot to release any browned bits.
• Add the rinsed lentils, vegetable broth, and bay leaves. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender but still hold their shape.
• Season with salt and black pepper. Remove the bay leaves before serving or storing.

Notes

Use a dry red wine you would actually drink so the flavor stays balanced. Cool the stew fully before dividing it into freezer containers. When reheating, add a small splash of broth if it has thickened too much in the fridge.

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

Lebanese Lentil Stew with Swiss Chard and Lemon

This lentil stew brings together earthy lentils, tender Swiss chard, and bright lemon for a light yet filling meal. It works well for batch cooking because the flavors hold up after freezing and reheating. The texture stays hearty without feeling heavy, and the lemon keeps each bite fresh.

The recipe suits busy weeks when you want something simple to portion out for lunches or quick dinners. It freezes cleanly and thaws without losing its structure.

Lebanese Lentil Stew with Swiss Chard and Lemon

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 1 large bunch Swiss chard, stems removed and leaves chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Juice and zest of 1 lemon
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened.
• Stir in the minced garlic and cumin. Cook for one minute until fragrant.
• Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
• Stir in the chopped Swiss chard. Continue simmering uncovered for 10 minutes until the chard wilts and the lentils are tender.
• Remove the pot from the heat. Stir in the lemon juice, lemon zest, salt, and black pepper.
• Ladle into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Simmer the chard just until it wilts to keep its color and avoid mushiness after freezing. Add the lemon at the end so the acidity stays bright when you reheat portions. If the stew thickens too much in the freezer, stir in a splash of broth while warming.

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

Korean Gochujang Lentil Stew with Zucchini and Sesame

This lentil stew brings bold Korean flavors to your meal prep routine with the spicy, savory kick of gochujang balanced by tender zucchini and toasted sesame notes. It works well for busy weeks when you want something warming and satisfying that reheats easily from the freezer.

The texture stays thick and hearty thanks to the lentils, while the zucchini adds a soft bite that holds up after freezing. Sesame oil and seeds give it a nutty finish that makes each bowl feel complete.

Korean Gochujang Lentil Stew with Zucchini and Sesame

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Course Soup

Cuisine Korean

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 cup dried brown lentils, rinsed
• 2 medium zucchinis, diced
• 3 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame seeds
• Salt and black pepper to taste

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the rinsed lentils, vegetable broth, gochujang, and soy sauce. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
• Add the diced zucchini to the pot. Continue simmering for 10 more minutes until the lentils are tender and the zucchini is soft but not mushy.
• Season with salt and black pepper to taste. Remove from heat and stir in the sesame seeds just before serving.

Notes

Simmer the lentils fully before adding the zucchini so it keeps some texture after freezing. If the stew thickens too much in the fridge, stir in a splash of broth when reheating. Sesame seeds lose crunch when frozen, so sprinkle them on after thawing instead of before.

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

Hearty Barley Lentil Stew with Root Vegetables and Thyme

This stew combines chewy barley with tender lentils and sweet root vegetables for a filling meal. It works well for weekend meal prep because the flavors deepen after a day in the fridge and it freezes without losing texture. The thyme adds an earthy note that balances the natural sweetness of the vegetables.

The result is a thick, savory stew with soft chunks of carrot, parsnip, and potato in every bite. It is simple to make in one pot and reheats nicely for quick lunches or dinners.

Hearty Barley Lentil Stew with Root Vegetables and Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 large potato, diced
• 1 cup brown lentils, rinsed
• ½ cup pearl barley, rinsed
• 6 cups vegetable broth
• 4 sprigs fresh thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the garlic, carrots, parsnips, and potato. Cook for 5 minutes, stirring occasionally.
• Add the lentils and barley to the pot. Pour in the vegetable broth and add the thyme sprigs, salt, and pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes until the barley and lentils are tender.
• Remove the thyme sprigs before serving.

Notes

If the stew thickens too much after chilling, stir in a splash of broth when reheating to loosen it. The root vegetables hold their shape well in the freezer, so portion the cooled stew into containers for up to two months. Fresh thyme works best here, but you can swap in 1 teaspoon dried thyme if needed.

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