Root Vegetable and Lentil Stew

Root Vegetable and Lentil Stew

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  • Each serving
  • 200cal
  • 3g fat (0g sat)
  • 0mg chol
  • 290mg sodium
  • 29g carb
  • 7g fiber
  • 4g sugars
  • 8g protein


  • 1 tablespoon olive oil
  • 1 small leek, white and light green parts finely chopped
  • 2 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 1 cup finely chopped celery root
  • 3 cloves garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 cup French green lentils, rinsed
  • 1 cup red wine
  • 3 1/2 cups vegetable stock
  • 1 tablespoon chopped fresh tarragon


Heat oil in a large pot over medium heat. Add leeks, celery, carrots and celery root. Cook until vegetables are soft, about 5 minutes. Stir in garlic, fennel seeds, bay leaf, salt and pepper and cook for 1 minute. Add lentils, wine and stock; bring to a boil. Reduce heat to a simmer, cover and cook until lentils are cooked but still firm, 20 to 30 minutes.

Stir in tarragon and season to taste with salt and pepper.