This Root Vegetable Lentil Stew is a rustic and hearty dish that will perk you up on a cold and dreary winter’s day. This gluten-free recipe combines root vegetables, lentils, and peas in a deliciously flavored, soul-warming tomato broth. It is so rich and thick, it’ll taste like you spent hours making it, instead of 45 minutes only.
As the cold breeze turns frosty, the need to make warm and comforting food is paramount in everyone’s kitchen agenda. And nothing beats a bowl of homemade steaming soup to keep us toasty and cozy from the inside out. This simple one-pot vegetable stew not only tastes phenomenal but also is budget-friendly and doesn’t require any fancy kitchen equipment! Plus, it is loaded with plenty of fiber, protein, and vitamins to keep us fit and healthy! Feel free to play around with this recipe and use different veggies you want. Enjoy this stew as a side dish to your meal, or make it an entrée with some crackers or fresh bread on the side!
Ingredients Used to make Root Vegetable Lentil Stew
This recipe uses frozen vegetables and pre-cooked lentils, making it incredibly easy to prepare.
Olive oil – you can also use other plant oils like canola, sunflower, or coconut oil.
Onion and Garlic – sautéed for that perfect base of savory flavor with a touch of sweetness.
Vegetable broth + water – I added water instead of using pure broth to keep the stew from getting too salty as it reduces and thickens.
Tomato paste – gives the dish an appetizing color and a rich umami taste.
Herbs – I used thyme for its sharp, almost minty flavor to brighten up the dish and bay leaf to provide a layer of herbal, slightly floral aroma and taste. You can use other herbs like basil, oregano or sage. This rustic soup does not need too much though, a combination of two should be more than enough. If you’re interested in the proper way to store herbs, we’ve got a really great and insightful article you might find helpful!
Frozen root veggies – you can use a pack of assorted ones or chop some carrots, beets, potatoes, turnips, and radishes instead.
Other veggies – we also used frozen peas, celery and lentils to bulk it up. Feel free to add any other vegetables that you like. Cabbage, zucchini, cauliflower, broccoli, mushrooms, corn and green beans are great options!
Salt and pepper – for seasoning.
Garlic powder, to taste
Cumin, to taste
How to Make it!
This Root Vegetable and Lentil Stew is a quick and easy one-pot dish that requires simple slicing, dicing, and simmering to make.
Sauté onion in a large pan over medium heat until translucent, then add garlic and stir for about 30 seconds.
Bring the vegetable broth, water, and tomato paste to a boil in the pot.
Stir in the remaining ingredients in the pot. Cook for 20-25 minutes on low heat, or until the vegetables are soft. Remove and discard the bay leaf.
Season with more salt, pepper, or garlic powder if you like.
Tips when Making Root Vegetable and Lentil Stew
Make it thicker. Use an immersion blender or stab mixer and blitz the mixture after simmering to make a thicker soup.
Keep the proportions the same. If you are using fresh veggies, cut them all the same size. This will ensure that they cook evenly and in around the same length of time.
Dice into small pieces. Getting every single ingredient into one spoonful is the best way to enjoy this dish.
Simmer using low heat. Do not let the mixture come to a boil or you will risk overcooking the vegetables and ending up with mushy veggies.
Add some kick! A pinch of red pepper flakes will give this vegan stew a touch of spiciness.
Make-ahead and Storage Notes
Make-Ahead. The flavors in this recipe develop over time, and it reheats beautifully! Double the recipe and store half of the stew divided into individual serving sizes to enjoy for the next few days! You can refrigerate it in an airtight container for up to 7 days.
In the freezer. This Root Vegetable Lentil Stew can be frozen for up to 3 months. Make sure to place it in a freezer-friendly bag or container and tag it with the storage date.
To Reheat. If frozen, thaw it overnight in the refrigerator before reheating in a saucepan over medium heat. If it is too thick, add a splash of broth or water. You can use salt or pepper to season it if needed.
Frequently Asked Questions
What type of lentils should I use? – I used green lentils in this recipe. However, you can also use brown or red lentils for this stew. If you’ve never made lentils before, this Guide to Lentils may be helpful!
Can I make this Root Vegetable and Lentil Stew in an Instant Pot? Absolutely! After sautéing, add the rest of the ingredients to the pot and press Manual or Pressure Cook and set the timer to 8 minutes on high pressure.
Can I make this stew creamy? If you prefer a creamier soup, then you can replace the water with coconut milk instead. Or you can just add a dollop of vegan sour cream or vegan yogurt before serving.
What’s the difference between stew and soup? Soup is any liquid-cooked mixture of ingredients. Stew refers to any dish barely submerged in just enough liquid to cook the ingredients thoroughly at a low simmer in a covered pot for an extended period of time. So it’s just a matter of the amount of liquid you use that makes a difference.
Here are more heaty stews for you to try!
Hearty Red Lentil and Vegetable Stew – Vegetable stews are a terrific option because they’re budget-friendly, savory, and filling, and this Red Lentil Stew meets all of those qualities.
Eggplant Stew – Fresh eggplants from the garden may be transformed into a stew full of healthful foods that you can feel good about serving to your family.
Chickpea Bread Stew – Delicious and filling chickpea stew in a sourdough bread bowl. It brings me a lot of joy to serve something to my family this way.
This Root Vegetable Lentil Stew is a hearty dish that will perk you up on a cold and dreary winter's day. This recipe combines root vegetables, lentils, and peas in a deliciously flavored, soul-warming tomato broth.