Cumin-Simmered Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A nourishing vegan stew where earthy lentils and colorful vegetables meld with cumin and turmeric for a deeply satisfying bowl. This Middle Eastern-inspired vegan recipe, ready in about 50 minutes, pairs lentils, carrot, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried brown lentils
• 1 large, diced carrot
• 1 medium, diced potato
• 1 small, diced zucchini
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp ground cumin
• 1/2 tsp ground turmeric
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped cilantro

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Instructions

1. Step 1: Rinse 1 cup dried brown lentils under cold water. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 large finely chopped onion and cook for 5 minutes until softened and golden.
3. Step 3: Add 3 cloves minced garlic, 1 tbsp ground cumin, and 1/2 tsp ground turmeric. Sauté for 1 minute until fragrant.
4. Step 4: Stir in rinsed lentils, 1 diced carrot, 1 diced potato, and 1 diced zucchini. Cook for 1 minute to coat with spices.
5. Step 5: Add 3 cups vegetable broth, bring to a simmer, then reduce heat to low. Cover and simmer for 25 minutes until lentils and vegetables are tender.
6. Step 6: Stir in 1 tbsp lemon juice and season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 5 minutes. Garnish with 2 tbsp chopped cilantro before serving.