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Golden Turmeric Lentil Stew with Carrots and Beets
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 2 medium beets, peeled and diced
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic, carrots, and beets. Cook for 5 minutes, stirring now and then so the vegetables start to soften.
  • Add the lentils, vegetable broth, turmeric, cumin, salt, and black pepper. Stir to combine everything.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes until the lentils and beets are tender.
  • Taste and adjust salt if needed. Remove from heat and stir in the parsley just before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Brown lentils hold their shape better than red ones here, so they give the stew more texture. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon