Cumin-Spiced Lentil and Vegetable Stew
A hearty, aromatic stew simmered with cumin, carrots, and tomatoes for a comforting dish that celebrates global spice traditions. This indian-inspired vegetarian ready in about 50 minutes pairs rinsed brown lentils, medium, diced carrots, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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, rinsed brown lentils
- 2 medium, diced carrots
- 1 tsp cumin seeds
- 1 can (14 oz) diced tomatoes
- 3 cups chicken broth
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
- Step 2: Add 1 cup rinsed brown lentils, 2 diced medium carrots, and 1 can diced tomatoes with juice. Stir in 3 cups chicken broth and bring to a gentle simmer.
- Step 3: Cover and cook for 25 minutes until lentils and carrots are tender. Stir in 2 tbsp chopped cilantro and season with salt to taste. Simmer uncovered for 5 minutes to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Lentil and Vegetable Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Lentil and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed brown lentils from drying out.
Can I substitute ingredients in Cumin-Spiced Lentil and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Lentil and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cumin-Spiced Lentil and Vegetable Stew?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
