Carrot Lentil Stew

A hearty, healthy stew of red lentils and sweet carrots simmered with cumin and tomato. Cheap, nourishing, and ready in one pot — comfort food that happens to be good for you.

Carrot Lentil Stew

By Chef B. Boukim

Prep: 10 min · Cook: 35 min · Total: 45 min · Serves 6

Ingredients

  • 1 1/2 cups Red lentils, rinsed
  • 4 Carrots, diced
  • 1 Yellow onion, chopped
  • 3 Garlic cloves, minced
  • 2 tbsp Tomato paste
  • 1 1/2 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 6 cups Vegetable broth
  • 2 tbsp Olive oil
  • 2 tbsp Fresh parsley, chopped
  • 4 Lemon wedges, for serving
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 4 minutes.
  2. Add the garlic, cumin, and smoked paprika. Stir for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
  4. Add the carrots, rinsed lentils, broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
  5. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils have broken down and the stew is thick.
  6. Taste and adjust salt. The lentils will continue to thicken as they cool; add a splash of broth if it gets too thick.
  7. Ladle into bowls and top with fresh parsley. Serve with lemon wedges to squeeze over — the bright acidity makes the flavors pop.