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Classic Hearty Lentil and Root Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5 minutes.
  • Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  • Add the diced carrots, potatoes, and parsnip. Stir to coat the vegetables with the oil and tomato mixture.
  • Pour in the vegetable broth, then add the rinsed lentils, dried thyme, and bay leaf. Season with a pinch of salt and pepper.
  • Bring the pot to a boil, then lower the heat and cover. Simmer for 30 to 35 minutes, stirring occasionally, until the lentils and root vegetables are tender.
  • Remove the bay leaf. Taste and add more salt or pepper if needed before serving.

Notes

The parsnip adds a gentle sweetness that pairs well with the thyme, so taste before adding extra seasoning at the end. Leftovers thicken further in the fridge and reheat well with a splash of broth to loosen the texture. If the stew seems too thick while cooking, add a little more broth rather than water to keep the flavor consistent.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife