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Why You'll Love This batch cooked lentil and root vegetable stew with fresh herbs for weeknights
- Easy to Make: This recipe is incredibly simple to prepare, with a short list of ingredients and minimal cleanup required.
- Customizable: You can customize this recipe to your taste by adding your favorite root vegetables, herbs, and spices.
- Nourishing: This stew is packed with nutrients from the lentils, root vegetables, and fresh herbs, making it a great option for a healthy dinner.
- Make-Ahead: You can make this recipe ahead of time and reheat it when you're ready, making it perfect for busy weeknights.
- Freezer-Friendly: This stew freezes beautifully, so you can make a big batch and enjoy it throughout the week or month.
- Affordable: This recipe is budget-friendly, using affordable ingredients that won't break the bank.
- Delicious: This stew is incredibly flavorful, with a rich and savory broth that's sure to become a favorite.
- Perfect for Meal Prep: This recipe is perfect for meal prep, as it can be divided into individual portions and reheated as needed.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, root vegetables, and fresh herbs. The lentils provide a boost of protein and fiber, while the root vegetables add natural sweetness and texture. The fresh herbs, such as thyme and rosemary, add a fragrant and savory flavor to the stew. When selecting ingredients, choose fresh and high-quality options whenever possible. For the lentils, look for green or brown lentils, which hold their shape well during cooking. For the root vegetables, choose a variety of colors to add visual appeal to the stew. Finally, use fresh herbs instead of dried whenever possible, as they have a more vibrant flavor.
How to Make batch cooked lentil and root vegetable stew with fresh herbs for weeknights
Chop the root vegetables, such as carrots, potatoes, and onions, into bite-sized pieces. Try to make the pieces as uniform as possible so that they cook evenly.
Heat a large pot over medium heat and add a tablespoon of olive oil. Add the chopped onions and cook until they are translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Add the chopped root vegetables to the pot and continue to simmer for an additional 20-25 minutes, or until the vegetables are tender.
Stir in the chopped fresh herbs, such as thyme and rosemary, and season with salt and pepper to taste.
Serve the stew hot, garnished with additional fresh herbs if desired. You can also serve with a side of crusty bread or over mashed potatoes.
Tips for Perfect Results
Choose fresh and high-quality ingredients, including lentils, root vegetables, and fresh herbs, to ensure the best flavor and texture.
Cook the lentils until they are tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Sauteing the aromatics, such as onions and garlic, adds a depth of flavor to the stew that is hard to replicate with other ingredients.
Don't be afraid to experiment with different herbs and spices to find the combination that you enjoy the most.
This recipe is perfect for meal prep, as it can be divided into individual portions and reheated as needed.
This stew freezes beautifully, so you can make a big batch and enjoy it throughout the week or month.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Check the lentils frequently during cooking and remove from heat when they are tender but still hold their shape.
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Not Browning the Aromatics:
Fix: Take the time to properly brown the aromatics, as this step adds a depth of flavor to the stew that is hard to replicate with other ingredients.
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Not Using Fresh Herbs:
Fix: Use fresh herbs instead of dried whenever possible, as they have a more vibrant flavor and aroma.
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Not Seasoning to Taste:
Fix: Season the stew with salt, pepper, and other herbs and spices to taste, as this will bring out the flavors of the ingredients.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different types of lentils, such as red or yellow lentils, to find the one that you enjoy the most.
Add some smoked paprika or liquid smoke to give the stew a smoky flavor.
Use fresh or frozen vegetables instead of canned to add more flavor and nutrients to the stew.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Freeze the stew in airtight containers or freezer bags, making sure to press out as much air as possible before sealing. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This stew freezes beautifully, so you can make a big batch and enjoy it throughout the week or month. Freeze the stew in airtight containers or freezer bags, making sure to press out as much air as possible before sealing. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
What type of lentils should I use?
You can use either green or brown lentils for this recipe. Green lentils tend to hold their shape better, while brown lentils are slightly softer and more prone to breaking apart. Either type will work well in this recipe.
Can I use canned lentils?
While canned lentils can be convenient, they are not recommended for this recipe. Canned lentils are often overcooked and may have added salt or preservatives. Instead, use dried lentils and cook them according to the package instructions.
Can I add other ingredients to this recipe?
Yes! This recipe is very versatile, and you can add other ingredients to suit your taste. Some ideas include diced ham or bacon, chopped kale or spinach, or grated carrots or zucchini. Feel free to experiment and find the combination that you enjoy the most.
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of any store-bought broth or spices to ensure that they are gluten-free.
batch cooked lentil and root vegetable stew with fresh herbs for weeknights
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Step 1: Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the lentils, broth, and diced tomatoes. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine, then bring the mixture to a boil.
- Step 3: Add the chopped carrots and potatoes. Add the chopped carrots and potatoes to the pot, stirring to combine. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils and vegetables are tender.
- Step 4: Season with thyme, salt, and pepper. Stir in the dried thyme, salt, and pepper. Taste and adjust the seasoning as needed.
- Step 5: Serve and garnish. Serve the stew hot, garnished with chopped fresh parsley and cilantro (if using).
- Step 6: Store leftovers. Let the stew cool completely, then refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Use red or yellow lentils instead of green or brown lentils, if desired.
- Pro tip: For an extra boost of flavor, add a splash of red wine or balsamic vinegar to the stew during the last 10 minutes of cooking.
- Variation: Add other root vegetables, such as parsnips or turnips, to the stew for added flavor and nutrition.
- Nutrition tip: Serve the stew with a side of whole grain bread or a green salad for a well-rounded meal.
