A rich and warming stew loaded with colorful root vegetables, protein-packed lentils, and bold spices—perfect for cold winter days.

Scale

2 tablespoons avocado oil

1 lb halal chuck roast, cut into chunks (optional, or replace with 1 cup lentils)

1 large onion, chopped

3 cloves garlic, minced

2 carrots, chopped

2 parsnips, chopped

1 cup turnips, diced

1 teaspoon ground cumin

½ teaspoon smoked paprika

2 tablespoons tomato paste

4 cups low-sodium vegetable broth

1 cup green or brown lentils

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Heat oil in a large Dutch oven over medium-high heat. If using meat, sear pieces until browned on all sides. Remove and set aside.

Add onion and garlic to the same pot. Sauté 3–5 minutes until translucent.

Stir in cumin, smoked paprika, and tomato paste. Cook 2 minutes.

Add chopped root vegetables and lentils. Pour in broth and bring to a gentle boil.

Reduce heat. Return meat if using. Add bay leaf. Cover and simmer for 75–90 minutes.

Check lentils and meat for tenderness. Adjust seasoning. Discard bay leaf.

Ladle into bowls, garnish with parsley, and serve hot.

For vegan version, omit meat and add ½ tsp soy sauce for umami.

Freezes well for up to 3 months in airtight containers.

Keywords: hearty stew, winter stew, lentil stew, root vegetable stew, one pot meal