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.