Lentil and Parsnip Stew Recipe
This lentil and parsnip stew gives you comfort food without wrecking your diet or your wallet, and yes, it’s vegan-approved.
Parsnips add sweetness, lentils bring protein power, and the combo tastes like grandma’s hug—without the unsolicited life advice about marriage.
It simmers into a hearty, cozy bowl that satisfies your cravings while still keeping things nutritious, balanced, and surprisingly elegant.
Perfect for chilly nights, meal prep plans, or impressing friends who think vegan food means surviving on lettuce leaves.
Lentil and Parsnip Stew Recipe
A hearty vegan stew made with lentils, parsnips, and spices for a warming, nutritious dinner.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Parsnips – 2 medium diced
- Carrots – 2 diced
- Green lentils – 1 cup rinsed
- Vegetable broth – 6 cups
- Tomatoes – 1 ½ cups chopped
- Bay leaf – 1
- Thyme – 1 tsp dried
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a pot.
- Sauté onion, garlic, parsnips, and carrots for 8 minutes.
- Add lentils, tomatoes, thyme, salt, and pepper.
- Pour in vegetable broth, add bay leaf, stir.
- Bring to boil, then simmer for 35–40 minutes.
- Remove bay leaf, adjust seasoning.
- Garnish with fresh parsley and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 8 g
- Saturated Fat: 1.3 g
- Carbohydrates: 49 g
- Fiber: 14 g
- Protein: 13 g
Vitamins & Minerals (per serving)
- Folate: 35%
- Iron: 29%
- Vitamin A: 42%
- Vitamin C: 25%
- Magnesium: 26%
Additional Notes
- Add spinach near the end for freshness.
- A drizzle of lemon juice brightens the stew.
- Serve with crusty bread for maximum satisfaction.
