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Hearty Root Vegetable Lentil Stew with Thyme and Parsnips
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 medium potatoes, cubed
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

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, parsnips, carrots, and potatoes. Cook for 3 minutes, stirring occasionally.
  • Add the lentils, vegetable broth, thyme, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils and vegetables are tender.
  • Remove the lid and simmer uncovered for 5 more minutes to thicken the stew slightly. Stir in the parsley just before serving.

Notes

Mash a few potato pieces with the back of a spoon near the end of cooking if you want a thicker consistency. Leftovers keep well in the fridge for up to 4 days and reheat best with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife