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Root Vegetable Lentil Stew

Karina Kari
A warm and nourishing Root Vegetable Lentil Stew, packed with fiber-rich root vegetables, protein-rich lentils, and lightly seasoned with herbs.
Perfect for a quick, healthy, and satisfying weeknight meal or meal prep.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course dinner
Cuisine American
Servings 3

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.
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