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Winter Root Vegetable Lentil Stew with Thyme and Garlic
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 1 medium sweet potato, cubed
  • 1 cup green lentils, rinsed
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic and cook for one minute more.
  • Add the carrots, parsnips, and sweet potato. Cook for about five minutes, stirring occasionally. Sprinkle in the thyme, cumin, and paprika, then stir to coat the vegetables.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Add the lentils. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring now and then, until the lentils and root vegetables are tender.
  • Taste and season with salt and black pepper before serving.

Notes

The sweet potato helps balance the earthiness of the parsnips and carrots. If the stew thickens too much while simmering, add a splash more broth. Leftovers keep well in the refrigerator for three days and reheat easily on the stove with a little extra liquid.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife