Root Vegetable Lentil Stew

In the deli I work at, we sell so much soup it is unreal.  We sell at least 24 quarts a day.  I understand.  We do make really good soups  and stews from scratch, using organic ingredients.  I am the vegan soup maker.  Of all of the soups I make, my favorites are the soups involving beans and lentils.  Chili of course, but also just hearty comfort food lentil soups or curries.  After making so much soup at work lately you would think I would not want to make soup when I got home, but I have made 3 already at home this week!  The latest was a delicious lentil root vegetable soup that was so good I decided to share the recipe with you all.  It was snowing and sleeting outside the day I made this and I was feeling a bit chilled after work and needed warming stew.

The best part was, I had all of the ingredients on hand.  That is usually the deciding factor on what I make for dinner.  Even though I work at a health food store and I could buy ingredients for things on a whim, I like to save money and use what I already have.  As far as I am concerned, soups have to have a lot of vegetables.  In fact, they should be the main ingredient. For this soup, I used a mixture of root veggies.  They are so good this time of the year in pretty much anything.  I had made a root vegetable mash as a side dish the night before and I had just the right amount left over for the soup.  Rutabagas, sweet potatoes, and yukon gold potatoes.  Starchy, delicious veggies are just what I was in the mood for.

I use sweet potatoes and potatoes all year round in things, but rutabagas are a bit more special because I only use them in the cooler months when they are in season.  As a kid I disliked them just because I thought they were weird (even though I don't think I had ever actually tried them but you know how kids are about things), but I grew to love them in college when branched out with veggies and I discovered that they are delicious roasted or included in your mashed potatoes.  They are nice in a soup like this because they do not fall apart and get mushy.

I included lentils in the soup for protein, and aromatic thyme, sage, garlic and onions and it smelled wonderful while cooking.  It tasted even better than it smelled too!  I served it with some fresh parsley and it was lovely!  This is the sort of comfort food I love, things that are hearty and delicious but also healthy!  If you are looking for a warming weeknight meal, give this a try!

Root Vegetable Lentil Stew

Serves 2-4


  • 1 small red onion, diced
  • 3 garlic cloves, minced
  • 2 stalks celery, sliced
  • 2/3 cup french lentils
  • 4 cups vegetable broth or filtered water
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 tsp black pepper or to taste
  • 1/2 tsp sea salt, or to taste
  • 2 medium rutabagas (2 cups), cubed
  • 1 medium yukon gold potato, cubed
  • 1 medium sweet potato (2 cups) cubed
  • 2 Tbsp chopped fresh parsley



  1. Combine the onions, garlic, celery, lentils, water, thyme, sage salt and pepper in a large pot and bring to a boil.  Lower to a simmer, add the rutabagas and cook until the lentils are starting to soften, about 30-40 minutes.
  2. Add the sweet potatoes and potatoes and cook until tender, about 15 more minutes.
  3. When the lentils and veggies are tender, add the fresh parsley and serve!
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