Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 sweet potato, peeled and diced
- 1 parsnip, peeled and diced
- Salt and pepper to taste
- Optional: 1 tablespoon apple cider vinegar for added brightness
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften.
- Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute until fragrant. Stir in the rinsed lentils, ensuring they are well combined with the vegetables and spices.
- Pour in the vegetable broth, then add the diced sweet potato and parsnip. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the lentils and root vegetables are tender.
- Once the lentils and vegetables are cooked through, season the stew with salt and pepper to taste. For an extra touch of brightness, stir in a tablespoon of apple cider vinegar. Serve hot and enjoy!
Notes
- Don’t overcook the lentils: Cook them until they are tender but still hold their shape.
- Customize your vegetables: Feel free to add other root vegetables like turnips or rutabagas.
- Add greens: Stir in some spinach or kale during the last few minutes of cooking for added nutrition.
- Adjust the consistency: If you prefer a thicker stew, you can mash some of the vegetables with the back of a spoon.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 300 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg