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Hearty Root Vegetable and Lentil Stew
Prep: 25 minutes
Cook: 45 minutes
Servings: 6
Comfort in a Cauldron
When you need a meal that's both deeply nourishing and incredibly satisfying, look no further. This rustic stew combines the best of the earth's bounty – sweet carrots, parsnips, and potatoes, with hearty lentils and savory herbs – for a meal that will warm you from the inside out.
Materials
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 8 cups vegetable broth
- 1 cup brown or green lentils, rinsed
- 2 medium potatoes, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 bay leaf
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper to taste
Preparation
- Dice all the vegetables: onion, carrots, parsnips, celery, and potatoes.
- Mince the garlic.
- Rinse the lentils under cold water until the water runs clear.
Cooking
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrots, parsnips, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
- Pour in the vegetable broth, then add the rinsed lentils, diced potatoes, diced tomatoes, and bay leaf. Stir to combine.
- Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 35-40 minutes, or until the lentils and vegetables are tender.
- Remove the bay leaf. Stir in the chopped kale or spinach and cook for another 2-3 minutes until wilted.
- Season generously with salt and pepper to taste.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.