Persian Turmeric Vegetable Lentil Stew with Tomatoes and Carrots
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 cup green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
- Stir in the garlic and turmeric and cook for 1 minute until the spices smell fragrant.
- Add the rinsed lentils, diced tomatoes, vegetable broth, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes until the lentils are tender.
- Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.
Notes
Blooming the turmeric with the garlic in oil helps release its full color and flavor. If the stew thickens too much during storage, add a splash of broth when reheating. The parsley and lemon brighten each bowl without overpowering the turmeric base.
Course: Soup
Cuisine: Persian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Persian
Equipment: Large Pot, Cutting Board, Knife