Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This one pot roasted root vegetable stew with lentils and fresh herbs
- Easy to Make: This recipe is a breeze to prepare, and can be ready in under an hour.
- Customizable: Use your favorite root vegetables and herbs to make the recipe your own.
- Nutritious: Lentils and root vegetables provide a boost of fiber, protein, and vitamins.
- Flavorful: The combination of roasted vegetables, lentils, and fresh herbs creates a rich and satisfying flavor profile.
- One Pot Wonder: This recipe is made in just one pot, making cleanup a breeze.
- Perfect for Meal Prep: This stew can be made ahead of time and refrigerated or frozen for later use.
- Great for a Crowd: This recipe makes a large batch, perfect for feeding a crowd or having leftovers for the week.
- Versatile: Serve this stew as a main dish, side dish, or even as a topping for a salad or rice bowl.
Ingredient Breakdown
The key ingredients in this recipe are the root vegetables, lentils, and fresh herbs. For the root vegetables, I like to use a combination of carrots, parsnips, and sweet potatoes. These vegetables are all relatively inexpensive and can be found at most grocery stores. When selecting root vegetables, look for ones that are firm and free of bruises or soft spots. You can also use other root vegetables like beets, turnips, or rutabaga if you prefer. The lentils provide a boost of protein and fiber, and can be found in most health food stores or online. I like to use green or brown lentils for this recipe, as they hold their shape well and have a mild flavor. Finally, the fresh herbs add a bright and freshness to the dish. I like to use a combination of parsley, rosemary, and thyme, but you can use any herbs you like.
How to Make one pot roasted root vegetable stew with lentils and fresh herbs
Preheat the oven to 425°F (220°C). This will help to roast the vegetables to perfection.
Chop the root vegetables into bite-sized pieces. Try to make the pieces similar in size so that they roast evenly.
Toss the chopped vegetables with olive oil, salt, and your favorite seasonings. I like to use a combination of dried thyme, rosemary, and garlic powder.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they're tender and lightly browned.
Add the cooked lentils and vegetable broth to the pot. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the flavors have melded together.
Stir in some fresh herbs, such as parsley or thyme, to add a bright and freshness to the dish.
Tips for Perfect Results
Use green or brown lentils for this recipe, as they hold their shape well and have a mild flavor.
Make sure to leave some space between the vegetables in the pot, so that they can roast evenly.
Add some aromatics, such as onion and garlic, to the pot for added flavor.
Use fresh herbs, such as parsley or thyme, to add a bright and freshness to the dish.
Experiment with different spices, such as cumin or paprika, to add more flavor to the dish.
Serve the stew with some crusty bread or over rice or noodles to make it a complete meal.
Common Mistakes to Avoid
-
Overcooking the Vegetables:
Fix: Check the vegetables regularly while they're roasting, and remove them from the oven when they're tender and lightly browned.
-
Not Using Enough Liquid:
Fix: Make sure to use enough vegetable broth to cover the vegetables and lentils, and add more if necessary to prevent the stew from becoming too thick.
-
Not Seasoning Enough:
Fix: Taste the stew regularly and add more seasonings as needed. You can also add a splash of vinegar or lemon juice to brighten the flavors.
-
Not Using Fresh Herbs:
Fix: Use fresh herbs, such as parsley or thyme, to add a bright and freshness to the dish. You can also add some dried herbs, such as oregano or basil, for added depth of flavor.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the vegetable broth with a vegan broth, and use vegan-friendly seasonings and spices.
Add some smoked paprika or chipotle peppers to give the stew a smoky flavor.
Replace the vegetable broth with a gluten-free broth, and use gluten-free seasonings and spices.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After that, refrigerate or freeze it to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat it gently over low heat, adding a splash of water or broth if it becomes too thick.
Store the stew in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use other types of lentils?
Yes, you can use other types of lentils, such as red or yellow lentils. However, keep in mind that they may have a slightly different cooking time and texture.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as diced bell peppers or zucchini. Just be sure to adjust the cooking time and seasonings accordingly.
Is this recipe vegan?
Yes, this recipe is vegan-friendly. Just be sure to use a vegan-friendly broth and seasonings.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the vegetables and cook the lentils, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze the stew for later?
Yes, you can freeze the stew for later. Simply cool it to room temperature, then transfer it to a freezer-safe container or bag and store in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over low heat.
one pot roasted root vegetable stew with lentils and fresh herbs
Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 cup brown or green lentils, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Step 1: Heat the oil in a large pot. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Step 2: Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add the chopped carrots, potatoes, and parsnip. Add the chopped carrots, potatoes, and parsnip to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 4: Add the lentils, broth, thyme, and rosemary. Add the brown or green lentils, vegetable broth, dried thyme, and dried rosemary to the pot. Season with salt and pepper to taste.
- Step 5: Bring to a boil, then reduce heat and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils and vegetables are tender.
- Step 6: Stir in the chopped parsley and dill. Stir in the chopped parsley and dill. Serve hot, garnished with additional herbs if desired.
- Step 7: Serve and enjoy! Serve the stew hot, garnished with additional herbs if desired. Enjoy!
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: The stew can be made up to a day in advance and refrigerated or frozen until ready to serve.
- Substitution: Swap the lentils for chickpeas or cannellini beans if desired.
- Pro tip: For an extra boost of flavor, add a splash of red wine or balsamic vinegar to the pot during the last 10 minutes of cooking.
- Variation: Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
- Dietary restriction: This recipe is vegetarian and vegan-friendly, but can be adapted to include meat or other protein sources if desired.
