Market Monday: Vegetable & Lentil Stew Print Recipe Print Recipe


To be quite honest here, I don’t have a lot of experience preparing or even eating root vegetables.

Growing up it was a lot of broccoli, cauliflower or anything else you’d throw into a stir fry.

Nowadays, there’s isn’t a vegetable I won’t experiment with.

This last trip to the market I bought my usual; carrots, onions, celery, potatoes, etc. . . PLUS two new items, turnips and parsnips – enough parsnips for the previous market Monday  soup AND this stew. I also couldn’t resist a colorful lentil medley.

All the ingredients came together after being inspired by the lovely and most talented, Cannelle et Vanille. Not only can this woman capture true beauty in her photographs, she’s an excellent recipe developer as well.




Why you should eat his [a.k.a. health benefits]:

  • Lentils are a POWER food, loaded with fiber, folate, iron, protein, vitamin B, and other minerals. They also help to keep blood sugar levels even.
  • Carrots, sweet potatoes, and turnips contain significant amounts of vitamin C and beta-carotene, which help to clean the blood and prevent high blood pressure, heart disease and stroke
  • Onions and garlic are good for the heart
  • Lentils and roots vegetables are lower in calories
  • More health benefits listed here.

Not only is this SUPER good for you [mind & body], it’s also easy to make and perfect for those cold & rainy days, like today.

ps. for additional protein, we like to add chicken.

Happy Market Monday!



Vegetable and Lentil Medley Stew

PRINT Recipe

[Adapted by Cannelle et Vanille]


  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 medium onion, diced – I used sweet onion
  • 2 carrots, peeled and diced
  • 2 celery stalk, diced
  • 1 turnip, diced
  • 2 parsnips, peeled and diced
  • 1 sweet potato, peeled and diced
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 2 cups water [or 2 additional cups chicken broth]
  • 1 cup *lentil medley – or preferred lentils variety
  • 1 tablespoon of fresh thyme – or 1/2 tablespoon of dried
  • 1 teaspoon salt – add more if desired
  • 1 teaspoon ground pepper


Heat the olive oil in a large pot. Add garlic, onion, carrot and celery and cook on medium heat for about 5-8 minutes.

Mix in diced turnip, parsnip, sweet potato, and tomato paste and cook 2 minutes.

Add the chicken stock, water [or additional chicken stock], *lentils, thyme, salt + pepper. Stir and bring this to a boil.

Reduce heat to a simmer; cover for about 45 minutes until vegetables are tender and lentils are cooked. Season with additional salt and pepper if desired.


*gluten-free *dairy-free
*Optional – Rinse & soak lentils overnight or at least 4-6 hours. This helps with digestion.



. _______________________________ .

CONGRATS to the giveaway winners. .  .

FREE spot in the Group Health Coaching series, beginning Jan 25th ~ Amanda

1/2 off Group Health Coaching series, beginning Jan 25th ~ Erin O’Leary

winners chosen by || confirmation email to come


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  • Averie @ LV&Y

    such beautiful photos of such hearty and healthy food!

  • Katrina @ Warm Vanilla Sugar

    This is a lovely dish! I love going to the market and seeing what soup or stew I can come up with. This is perfect for what’s at my local market right now too 🙂

  • Heather (Heather’s Dish)

    I would have made this in a heartbeat without knowing how good it is for me!  looks amazing!

  • Anonymous

    This looks wonderful! Parsnips are one of my favorite foods, but I didn’t actually discover them until moving to England.

    I made a root vegetable stew this weekend, but included beef, as we just found out that my partner is allergic to lentils and we needed some protein! Hopefully this won’t be a permanent change as I LOVE lentils, and I would like to try making this stew.


  • gena

    YUM! This looks delicious. I think I’ll try this tonight – perfect for a rainy day!

  • Bev Weidner

    That is one HOT MAMA MEGA SEXY THING soup.

  • Jessica

    Beautiful!! I want to curl up in bed with a big bowl of this!

  • Jdolbier

    How many servings does this make?

  • Yesiwantcake

    Must be a good day for stew – I posted one today, too! Happy Monday my friend.

  • Erin O’Leary

    Yum! I’ll be making this later this week. looks delish and I’m always looking for creative ways to use lentils.

  • Maria

    We love lentils at our house. Great meal! 

  • Anonymous

    makes about 8 servings

  • Bake Your Day

    Absolutely gorgeous. I love hearty stews!

  • WineHarlots

    Gorgeous food shots.

    Of course, I wouldn’t be drinking sparkling water with my meal!


    Nannette Eaton

  • Barbara

    Looks to good to eat, Yum!

  • Em (WIne and Butter)

    I love a good lentil soup and you have very much given me a craving. February is going to HOPEFULLY be a gluten free month in the Gillheim house, so will be utilising your site fully 🙂

  • Clenalyn

    How many calories is this? 

  • Anonymous

    Sorry I’m not sure, I don’t count calories. I’m sure there’s a website where you can enter in the quantity/ ingredients and it will tell you.

  • Anonymous

    Love hearing this! I guarantee, you’ll ALL feel so much better! If you get stuck – like with breakfast or dinners – let me know and maybe I can help send some ideas/recipes your way!

  • Anonymous

    haha and in most cases, I wouldn’t either 🙂

  • Kristen

    Oh I love these photos – what a great (and healthy) stew recipe!

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