Carrot Turmeric Red Lentil Stew

MEAL

This vegan stew provides a massive dose of fiber and protein from the red lentils, while tomatoes, carrots, cilantro, and lime keep things fresh and light.

To prep
5 min
To cook
15 min
Level
Easy

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 cups red lentils
2 tomatoes, diced
2 large carrots, peeled and sliced
6 cups vegetable broth
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon black pepper
Chopped fresh cilantro, for garnish
Lime juice, for drizzling

Method

1. In a large pot over medium-high heat, drizzle a little olive oil and saute onion, carrot and garlic until fragrant, about 3 minutes.

2. Stir in diced tomatoes and cook for 2 minutes, until broken down. Add red lentils and stir to coat well. Add cumin, turmeric, and vegetable broth, turn the heat up to high and bring everything to a rapid boil.

3. Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 12 to 15 minutes, until lentils are cooked through, yet not falling apart.

4. Adjust seasoning, remove the stew from heat and divide into bowls. Top with fresh cilantro and drizzle with lime juice. Enjoy!