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Root Veggie & Lentil Quinoa Stew made in just ONE POT with healthy, wholesome ingredients!

One-Pot Root Vegetable + Lentil Quinoa Stew

This is an awesome freezer meal AND it serves a crowd. It's one of those dishes that I'm going to be making all winter long, serving to my family when they come over and freezing in individual sizes so I can whip one out for a healthy lunch/dinner when I don't feel like cooking.
Course Main Course
Cuisine American
Keyword healthy stew, lentil, one pot, root vegetables
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 Servings
Calories 250kcal
Author Alyssa Rimmer



  • Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add root vegetables, shallots and garlic, and cook until the vegetables have started to soften and brown, about 8 - 12 minutes. Stir in herbs, salt, pepper and red pepper flakes and cook for another 3 - 5 minutes.
  • Pour in lentils, tomato, bay leaves, broth, and water, and bring this mixture to a boil. Cover and reduce to simmer for 15 minutes.
  • Scoop about 1/4 cup of liquid out from the pot and stir in the miso until dissolved. Add back to the pot along and bring the mixture to a boil. Cover and reduce to simmer for 15 minutes.
  • Remove lid, add quinoa and stir to combine. Bring the mixture back to a boil, recover and reduce to simmer until vegetables are soft, 30 - 60 minutes.
  • Remove pot from the heat, uncover and add spinach and nutritional yeast (if using), stirring gently to combine. Taste and season with additional salt and pepper if desired.
  • Serve with a drizzle of olive oil, fresh herbs and grated cashews.


Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Sodium: 949mg | Potassium: 1002mg | Fiber: 13g | Sugar: 11g | Vitamin A: 25920IU | Vitamin C: 19.3mg | Calcium: 113mg | Iron: 4mg