Turmeric Lentil Stew with Carrots
Turmeric Lentil Stew with Carrots
Ingredients
- 1 cup red lentils, rinsed
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3 carrots, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft.
⏱️ 5 min - 2
Add the minced garlic and ginger to the pot. Cook for another 2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the ground turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
⏱️ 1 min - 4
Add the sliced carrots, rinsed lentils, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
⏱️ 5 min - 5
Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils and carrots are tender.
⏱️ 30 min - 6
Stir in the coconut milk, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
⏱️ 2 min - 7
Serve hot, garnished with fresh cilantro.
Kitchen Tools
Nutrition Facts (per serving)
Turmeric Lentil Stew with Carrots
Ingredients
- 1 cup red lentils, rinsed
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 3 carrots, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft.
⏱️ 5 min - 2
Add the minced garlic and ginger to the pot. Cook for another 2 minutes until fragrant.
⏱️ 2 min - 3
Stir in the ground turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
⏱️ 1 min - 4
Add the sliced carrots, rinsed lentils, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
⏱️ 5 min - 5
Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils and carrots are tender.
⏱️ 30 min - 6
Stir in the coconut milk, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
⏱️ 2 min - 7
Serve hot, garnished with fresh cilantro.