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Ginger Turmeric Lentil Stew with Carrots and Peas
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 3 medium carrots, sliced into rounds
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the lentils, carrots, onion, garlic, ginger, turmeric, vegetable broth, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours until the lentils are tender and the carrots are soft.
  • Stir in the frozen peas during the last 30 minutes of cooking so they warm through without becoming mushy.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Add the peas at the end to keep their color and slight pop. If the stew thickens too much after storing, stir in a splash of broth when reheating. Leftovers keep in the fridge for up to four days and freeze well in single portions.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board