Cumin-Simmered Lentil and Vegetable Stew

Name: Cumin-Simmered Lentil and Vegetable Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
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

A nourishing vegan stew where earthy lentils and colorful vegetables meld with cumin and turmeric for a deeply satisfying bowl.

Cuisine: Middle Eastern

Category: Vegan

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

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

Instructions

Step 1: Rinse 1 cup dried brown lentils under cold water. Heat 2 tbsp olive oil in a large pot over medium heat.
Step 2: Add 1 large finely chopped onion and cook for 5 minutes until softened and golden.
Step 3: Add 3 cloves minced garlic, 1 tbsp ground cumin, and 1/2 tsp ground turmeric. Sauté for 1 minute until fragrant.
Step 4: Stir in rinsed lentils, 1 diced carrot, 1 diced potato, and 1 diced zucchini. Cook for 1 minute to coat with spices.
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.
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.