Pam’s Roasted Vegetable & Lentil Stew, kitchen-tested in Wisconsin

What makes this dish special is its balance of textures and tastes. Carrots, parsnips, potatoes, and sweet potatoes are roasted until golden, bringing both sweetness and depth to the dish. Lentils provide a protein‑rich base, while onions, garlic, and spices like smoked paprika and cumin add savory complexity.

Vegetable‑based, this recipe fits into kosher, vegetarian, and gluten-free dietary guidelines. Using seasonal winter produce makes this recipe budget‑friendly and accessible during these colder months. Pair it with crusty bread or cornbread for a rustic, comforting, and delicious way to start the year ahead.

From my family to yours, have a happy and healthy 2026!

Yield: Serves 4-6

Ingredients:

1 cup petite baby carrots
1 cup peeled and chopped parsnips
2 cups peeled and cubed russet potatoes
2 cups peeled and cubed sweet potatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons extra virgin olive oil, divided
1 cup chopped leeks
4 cloves garlic, run through a press
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup dried green or brown lentils
4 cups low-sodium vegetable broth
1 14.5 oz can diced tomatoes, do not drain
Crusty bread or cornbread, for serving

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, toss the carrots, parsnips, potatoes, and sweet potatoes with salt, pepper, and 2 tablespoons of olive oil.
3. In a single layer, spread vegetables onto a baking sheet and roast for 25–30 minutes until golden and tender. Remove from oven and set aside.
4. While the vegetables are roasting, in a large pot set over medium heat, warm the remaining olive oil. Sauté leeks for 5 minutes until softened. Add the garlic and continue to cook for 30 seconds. Stir in the parsley, thyme, smoked paprika, and cumin*.
5. Raise heat to medium-high. Add the dried lentils, vegetable broth, and diced tomatoes. Bring to a boil and then reduce heat and simmer for 25–30 minutes, or until lentils are tender.
6. Stir in the roasted vegetables. Simmer for an additional 5 minutes.
7. Transfer to bowls and serve warm with crusty bread or cornbread.
8. Cover and refrigerate leftovers for up to two days.

* Feeling spicy? Add ¼ teaspoon of cayenne pepper along with the other spices.

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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.