Root Vegetable Lentil Stew
User Reviews
5
Root Vegetable Lentil Stew
Description
Root Vegetable Lentil Stew brings together pre-cooked lentils and a selection of root vegetables, sautéed onion and garlic, and a broth seasoned with thyme, bay leaf, and tomato paste. After simmering until tender, the stew achieves a robust texture that can be thickened further by blending part of the mixture.
The layers of flavor come from the gentle sauté of aromatics and spices, while the root vegetables offer varying textures and sweetness. Lentils contribute protein and body, making it a filling stew with savory and slightly tangy notes from the tomato paste.
This stew works well as a standalone meal or paired with bread. It is adaptable for seasoning adjustments, including adding red pepper flakes for heat.
To enhance texture and balance flavors, the recipe suggests blending half the stew for thickness and advises careful size uniformity for fresh vegetables to ensure even cooking.
Ingredients
- 1 teaspoon olive oil
- ½ large onion chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 4 cups water
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 piece bay leaf
- 2 talks celery diced
- 1 pack Root Vegetables 20-ounce pack, or chopped carrots, beets, potatoes, and turnips, frozen
- 1 cup peas frozen
- 2 to 3 cups lentil pre-cooked
- Pinch salt
- Pinch black pepper
- garlic powder to taste
- cumin to taste
Instructions
- In a large saucepan over medium heat, heat the oil. Add the onion and sauté until the onions are translucent and tender. Then add the garlic and stir for about 30 seconds.
- Add the vegetable broth, water, and tomato paste and bring the pot to a boil.
- To the pot, stir the remaining ingredients. Simmer on low for 20-25 minutes or until the vegetables are tender. Remove the bay leaf and discard.
- For a thicker soup, use an immersion blender after turning the fire off on half of the soup mixture. Then return to the pan, mix, and reheat if needed.
- Stir in additional salt, pepper, or garlic powder to taste, if you'd like
Notes
- For a thicker stew, blend half the mixture with an immersion blender and stir back in.
- Cut fresh vegetables uniformly to ensure even cooking time.
- Dice ingredients finely for better texture in each spoonful.
- Simmer on low heat without boiling to avoid mushy vegetables.
- Add red pepper flakes for a gentle spicy kick if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 92g | 31% |
| Protein | 37g | 74% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 718mg | 30% |
| Potassium | 1519mg | 32% |
| Fiber | 43g | 172% |
| Sugar | 9g | 18% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 31mg | 34% |
| Calcium | 123mg | 12% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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