Lentil & Root Vegetable Winter Stew Recipe

Prep Time 20 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: Winter
Description

This Lentil & Root Vegetable Winter Stew is a hearty, nourishing, and comforting one-pot meal made with protein-rich lentils and seasonal root vegetables. Perfect for cold days, this stew is wholesome, budget-friendly, and packed with deep, slow-simmered flavors—ideal for healthy winter dinners or meal prep.

Ingredients
    For the Stew Base
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground black pepper
  • 1 tsp salt (adjust to taste)
    • For the Vegetables
  • 1 cup carrots, diced
  • 1 cup parsnips, diced
  • 1 cup potatoes, peeled and cubed
  • 0.75 cup celery, sliced
  • 1 cup sweet potato, cubed
    • For the Lentils & Liquid
  • 1.5 cups dried brown or green lentils, rinsed
  • 5 cups vegetable broth
  • 1 cup canned crushed tomatoes
  • 1 bay leaf
    • For Finishing
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
Instructions
    Prepare the Base
  1. 1
    Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
    2. Bloom the Spices
  2. 2
    Add cumin, coriander, smoked paprika, black pepper, and salt to the pot. Stir continuously for 30–40 seconds to release the spices’ aroma without burning them.
    3. Add Root Vegetables
  3. 3
    Add carrots, parsnips, potatoes, sweet potato, and celery. Stir well so the vegetables are evenly coated with the spice mixture. Cook for 5 minutes to lightly soften them and build flavor.
    4. Add Lentils and Liquids
  4. 4
    Pour in the rinsed lentils, vegetable broth, crushed tomatoes, and bay leaf. Stir gently and bring the stew to a light boil.
    5. Simmer the Stew
  5. 5
    Reduce heat to low, cover partially, and let the stew simmer for 35–40 minutes. Stir occasionally to prevent sticking. The lentils should be tender and the vegetables soft but not mushy.
    6. Final Touch
  6. 6
    Remove the bay leaf. Stir in lemon juice for brightness and adjust salt if needed. Let the stew rest for 10 minutes before serving to allow flavors to deepen.
Note

This stew thickens naturally as it cools; add a splash of water or broth when reheating.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 2 months for easy winter meals.

You can add spinach or kale in the last 5 minutes for extra greens.

For extra warmth, add a pinch of cinnamon or nutmeg.

Keywords: healthy winter stew, vegan lentil stew, budget-friendly dinner, comforting stew, one-pot meal
Read it online: https://petitepanini.com/recipe/lentil-root-vegetable-winter-stew-recipe/