Lentil and Parsnip Stew
A rich, comforting Lentil and Parsnip Stew made with earthy lentils, sweet parsnips, and aromatic herbs—vegan, hearty, and perfect for cozy nights.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 medium parsnips peeled and chopped
- 2 carrots sliced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
- Juice of ½ lemon optional for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and fragrant, about 5 minutes.
- Add garlic, parsnips, and carrots. Stir for 5 minutes until slightly caramelized and golden.
- Add lentils, tomatoes, broth, thyme, cumin, paprika, salt, and pepper. Stir like you’re stirring life together.
- Bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes until lentils and parsnips are tender.
- Add lemon juice for a hint of brightness, then garnish with parsley.
- Serve warm with crusty bread, a big smile, and full main-character energy.
Notes
Nutritional Values (Per Serving)
- Calories: 315
- Total Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 49 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 32%
- Vitamin A: 40%
- Vitamin C: 20%
- Magnesium: 21%
Additional Notes / Tips
- For extra creaminess, blend half the stew and stir it back in.
- Add a splash of coconut milk for a richer, silkier texture.
- Toss in kale or spinach during the last 5 minutes for a pop of color and nutrients.
- Leftovers taste divine the next day—because flavor loves to marinate overnight.
- Serve with roasted potatoes or vegan garlic bread for peak cozy vibes.