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Lentil Stew with Root Vegetables and Whole-Wheat Bread
Recipe

Lentil Stew with Root Vegetables and Whole-Wheat Bread

Main • Switzerland

A warming lentil stew packed with carrots, celeriac and leeks, gently seasoned with thyme and bay, finished with a touch of red wine vinegar and served with whole-wheat bread.

Why smarter

Lentils provide satisfying protein and fibre, while root vegetables add volume and natural sweetness. Using a small amount of oil and lots of aromatics keeps it hearty but lighter.

Chef tip

If you have time, let the stew rest off the heat for 10 minutes before serving—flavours round out and the texture thickens naturally.

Soft line

Comforting, filling, and great for leftovers.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Canola oil 1.000 tbsp canola oil
2 Onion, finely chopped 1.000 medium onion
3 Leek (white and light green), sliced and rinsed 1.000 medium leek
4 Carrots, diced 2.000 medium carrots
5 Celeriac, peeled and diced 300.000 g celeriac
6 Garlic cloves, minced 2.000 cloves garlic
7 Tomato paste 2.000 tbsp tomato paste
8 Brown or green lentils, rinsed 250.000 g lentils dry
9 Low-salt vegetable stock 1250.000 ml vegetable stock or water plus stock cubes to taste
10 Bay leaf 1.000 leaf bay leaf
11 Dried thyme 1.000 tsp dried thyme or 2 tsp fresh
12 Smoked paprika (optional) 0.500 tsp smoked paprika
13 Red wine vinegar 1.000 tbsp red wine vinegar to brighten at the end
14 Salt salt to taste
15 Black pepper black pepper to taste
16 Flat-leaf parsley, chopped 2.000 tbsp parsley to serve
17 Whole-wheat bread 4.000 slices whole-wheat bread about 50 g per slice

Method

  1. Heat the canola oil in a large pot over medium heat. Add onion and leek with a pinch of salt and cook for 5 minutes until softened.
  2. Stir in carrots and celeriac and cook for 5 minutes, stirring occasionally.
  3. Add garlic and tomato paste and cook for 1 minute, stirring, until fragrant.
  4. Add lentils, stock, bay leaf, thyme and (if using) smoked paprika. Bring to a boil.
  5. Reduce to a gentle simmer, partly covered, and cook for 25–30 minutes, stirring occasionally, until lentils and vegetables are tender.
  6. Remove the bay leaf. If you like it thicker, mash a few spoonfuls of lentils against the side of the pot and stir back in (or simmer uncovered for 3–5 minutes).
  7. Stir in the red wine vinegar. Season with salt and black pepper to taste.
  8. Ladle into bowls, top with parsley, and serve with whole-wheat bread.