This hearty Root Vegetable Lentil Stew is a comforting, nutrient-packed meal that warms you from the inside out.
Bursting with fiber-rich root vegetables, plant-based protein from lentils, and lightly seasoned with herbs and spices, it’s low in saturated fat and easy on the calories.
Quick to prepare, simple to cook, and perfect for meal prep, it’s an everyday stew that nourishes and satisfies.
Root Vegetable Lentil Stew
Equipment
- 1 large saucepan
- Measuring Spoons
- Measuring cups
- Knife and chopping board
- Immersion blender (optional for thicker stew)
Ingredients
- 1 teaspoon olive oil
- ½ large onion chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 4 cups water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 stalks celery diced
- 1 20-ounce pack frozen root vegetables (or chopped carrots, beets, potatoes, turnips)
- 1 cup frozen peas
- 2 –3 cups pre-cooked lentils
- Pinch salt and pepper
- Garlic powder to taste
- Cumin to taste
Instructions
- Heat the Oil and Sauté Onions: Begin by placing a large saucepan over medium heat and adding 1 teaspoon of olive oil. Allow the oil to warm for about 30 seconds so it coats the bottom evenly. Add ½ a large chopped onion to the pan and stir occasionally. Cook the onions until they turn translucent and tender, releasing their natural sweetness. This step forms the flavor foundation for the stew.
- Add Garlic for Aroma: Once the onions are soft, add 3 minced garlic cloves to the saucepan. Stir continuously for 30 to 45 seconds, just until fragrant. Be careful not to burn the garlic, as it can develop a bitter taste. The garlic will infuse the oil and onions with a warm, savory aroma that enhances the overall flavor profile.
- Combine Liquids and Tomato Paste: Pour in 2 cups of vegetable broth and 4 cups of water into the pan. Add 1 tablespoon of tomato paste and stir thoroughly until fully dissolved. Increase the heat to bring the mixture to a gentle boil. This liquid base will cook the vegetables and lentils evenly, while the tomato paste adds depth, subtle sweetness, and a rich color to the stew.
- Add Aromatics and Herbs: Once the liquid is boiling, add 1 teaspoon of dried thyme and 1 bay leaf. Stir gently to combine. These herbs will release their fragrance into the broth, providing a subtle earthy flavor that complements the root vegetables.
- Introduce the Vegetables: Add 2 stalks of diced celery along with your root vegetables (1 20-ounce pack of frozen root veggies or a mix of chopped carrots, beets, potatoes, and turnips). Stir well to ensure that all vegetables are submerged in the liquid. Cover the pan partially to retain heat while allowing steam to escape, which helps cook the vegetables evenly.
- Add Lentils and Peas: Incorporate 2–3 cups of pre-cooked lentils and 1 cup of frozen peas into the pot. Gently fold them into the vegetable mixture so that the lentils are evenly distributed. These ingredients provide plant-based protein and a hearty texture, making the stew filling and nutritious.
- Season to Taste: Sprinkle a pinch of salt and pepper, then add garlic powder and cumin according to your preference. Stir thoroughly. Taste the broth and adjust seasonings gradually, as the flavors will deepen during simmering. This step ensures that each spoonful is perfectly balanced and flavorful.
- Simmer Gently: Reduce the heat to low and allow the stew to simmer for 20–25 minutes. Cover the pan partially, stirring occasionally. During this time, the root vegetables will become tender without turning mushy, and the flavors will meld beautifully. Keep an eye on the stew to maintain a gentle simmer rather than a full boil.
- Optional: Thicken the Stew: For a creamier, thicker consistency, remove half of the stew and blend it using an immersion blender or a regular blender (ensure the stew cools slightly if using a regular blender). Return the blended portion to the pan and stir well to combine. Reheat gently over low heat if necessary. This step adds body to the stew without changing the flavor.
- Final Taste and Serve: Remove the bay leaf from the pot and discard it. Taste the stew one last time and adjust salt, pepper, or spices if needed. Serve hot in bowls, ensuring each portion includes a mix of lentils, root vegetables, and peas. Garnish with fresh herbs if desired. Enjoy this nourishing, fiber-rich, protein-packed stew as a comforting weeknight dinner or a make-ahead meal.
Notes
- Consistent Vegetable Sizes: Cut all fresh vegetables into similar-sized pieces to ensure even cooking. Smaller pieces will cook faster, while larger chunks take longer, so uniformity prevents undercooked or mushy vegetables.
- Pre-Cooked Lentils: Using pre-cooked lentils saves time and ensures they don’t overcook. If using dry lentils, soak and boil them separately before adding.
- Adjusting Thickness: For a heartier stew, use an immersion blender on half of the mixture after simmering, then fold it back in. For a lighter soup, skip this step.
- Flavor Enhancers: Spices like cumin, smoked paprika, or red pepper flakes add warmth and depth. Taste as you go to balance flavors without overpowering the vegetables.
- Make-Ahead Friendly: This stew improves in flavor when made ahead, making it perfect for meal prep or freezer-friendly portions.
Chef’s Secrets: Maximizing Flavor and Texture
To get the richest, most satisfying flavor, start by sautéing onions slowly over medium heat rather than rushing.
This caramelizes their natural sugars and creates a sweet, savory base. Adding garlic only after the onions are soft prevents burning.
For depth, consider roasting your root vegetables briefly before adding them to the pot—this brings out their natural sweetness.
Fresh herbs like thyme or rosemary can be added toward the end for a bright, aromatic finish, while spices like cumin or smoked paprika can be gently toasted in the oil at the very start to release their full flavor.
Serving Suggestions: Creative Ways to Enjoy
Serve this stew piping hot with a slice of crusty whole-grain bread or warm naan to soak up the flavorful broth.
For added protein and texture, top with roasted chickpeas or a sprinkle of toasted nuts.
A drizzle of olive oil or a dollop of plant-based yogurt adds richness.
Pair the stew with a crisp side salad of seasonal greens and lemon vinaigrette to balance the hearty flavors.
It’s perfect for solo meals, family dinners, or as part of a wholesome lunchbox.
Storage Tips: Keeping Stew Fresh Longer
Allow the stew to cool completely before transferring to airtight containers.
Refrigerate for up to 4–5 days and reheat gently over low heat, adding a splash of water or broth if it has thickened.
For long-term storage, freeze portions in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge before reheating.
Avoid boiling when reheating, as this can break down vegetables and change the texture.
Always taste and adjust seasoning after reheating for optimal flavor.
Frequently Asked Questions
1. Can I use fresh vegetables instead of frozen?
Absolutely! Simply chop fresh root vegetables into uniform pieces to ensure even cooking. Fresh vegetables may require a slightly longer simmer, but the flavor will be just as rich.
2. How can I make this stew spicier?
Add a pinch of red pepper flakes, smoked paprika, or cayenne pepper while sautéing the onions and garlic. Start with a small amount and adjust gradually to suit your heat preference.
3. Can I make this stew ahead of time?
Yes! This stew actually tastes better the next day as the flavors meld. Store in an airtight container in the fridge for 4–5 days or freeze for up to 3 months.
4. What type of lentils work best?
Pre-cooked green or brown lentils hold their shape well in this stew. Red lentils can be used, but they tend to break down and create a thicker texture.
5. Can I add grains to make it more filling?
Certainly! Adding cooked quinoa, brown rice, or barley just before serving will make the stew heartier and more substantial. Add grains sparingly to maintain the stew’s balance of vegetables and lentils.
