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Hearty Lentil & Root Vegetable Stew

Hearty Lentil & Root Vegetable Stew

Renee
This stew is packed with seasonal treasures like carrots and beets, it's not just good for you—loaded with hearty veggies and those amazing lentils. It’s also bursting with flavor that’ll make your taste buds dance.
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Total Time 1 hour
Course Dinner
Cuisine American
Servings 6

Equipment

  • stock-pot

Ingredients
  

  • 2 Cup Green Lentils
  • 2 Tbsp. Olive Oil
  • 1 Onion Diced
  • 2 Tsp. Minced Garlic
  • 2 Carrots Peeled & Chopped
  • 2 Beets Peeled & Chopped
  • 2 Cups Cabbage Chopped
  • 1 Can Diced Tomatoes
  • 6 Cups Chicken Broth
  • 1 Tsp. Fresh Thyme
  • 1 Tsp. Smoked Paprika
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1/2 Tsp.. Cayenne Pepper

Instructions
 

  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  • Add Vegetables: Stir in the chopped carrots, beets, and cabbage. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
  • Incorporate Lentils and Tomatoes: Add the rinsed lentils and diced tomatoes (with their juice) to the pot, stirring to combine.
  • Pour in Broth and Seasonings: Pour in the vegetable or chicken broth, ensuring all ingredients are submerged. Add the dried thyme and smoked paprika. Season with salt and freshly ground black pepper to taste.
  • Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-40 minutes, or until the lentils and vegetables are tender.
  • Adjust Seasoning and Serve: Taste the stew and adjust seasoning as needed. Ladle into bowls, garnish with freshly chopped parsley,