Spicy Lentil & Root Vegetable Stew

I admit it, I’ve been cooking rather heavy stuff of late, even if they are healthy – lots of soups and stews and hearty fare. I can’t help it, it’s the hibernation impulse. And since I try to avoid driving in the snow whenever possible, I rely heavily on bulk items in the pantry – which is also a very economical way to go. This particular stew is a great one for cleaning out the pantry & tossing in whatever extra root veggies you like. Today I added a sweet potato and a celery root (celeriac), the latter of which added a nice, sweetish, clean taste into the mix. A parsnip would have been nice if I had one, too. Go crazy!


5 cups vegetable broth

1 pound lentils, rinsed and sorted

1 28 oz can crushed tomatoes

1 large onion, diced

3 cloves garlic, minced

1 large sweet potato, diced*

1 celery root, peeled and diced*

1 tablespoon chili powder

t teaspoons cumin

1 teaspoon dried thyme

1 teaspoon salt (or more to taste)

coarse black pepper to taste

2 tablespoons balsamic vinegar

Bring broth to a boil in a stockpot. Add lentils, return to a boil and then reduce heat to a low simmer. Cover and cook for 20 minutes.  Add tomatoes, vegetables, spices, salt and pepper. Simmer uncovered and stirring frequently (you want it to reduce a bit and thicken up) for 30 minutes. Taste for seasoning and vegetable tenderness – cook longer if needed for vegetables (adding water if it becomes too thick).

Finish with the balsamic vinegar. Top each bowl with sour cream if desired.

*Or any other root vegetable you have on hand and like!

— posted by Anne


  1. says

    I should add that, instead of dicing, you may want to cut the root vegetables into larger chunks. You’ll just need to increase the 2nd cooking time a bit. just keep checking for fork-tenderness.

Leave a Reply

Your email address will not be published. Required fields are marked *