Rosemary Lentil Stew with Turnips
Submitted by Mrsbigtow2
Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is the kind of stew that fills your kitchen with earthy rosemary fragrance while it simmers away.
Lentils, root vegetables (turnips, carrots, potatoes), leeks, and celery all go into one pot with vegetable stock and fresh rosemary.
After 50 minutes of gentle bubbling, tomatoes and pepper join the party for another 25 minutes until everything is meltingly tender.
A splash of fresh lemon juice right before serving brightens all those deep flavors, and parsley adds a fresh finish.
Serve this in deep bowls with crusty bread for soaking up every drop.
Kitchen Tips
- Chop vegetables in similar-sized pieces for even cooking
- Don’t skip the lemon juice at the end (it wakes up all the flavors)
- Add extra stock if stew gets too thick during simmering
- Tastes even better the next day after flavors meld overnight
Variations
- Swap turnips for parsnips or rutabaga for different sweetness
- Add kale or spinach in the last 10 minutes for extra greens
- Stir in white beans along with tomatoes for more protein
Ingredients
Directions
Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot.
Bring to boil, cover, and simmer for 50 min. Add tomatoes and pepper. Simmer for 25 min. Stir in lemon juice and garnish with parsley.
Serve hot.
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