One-Pot Turmeric Lentil and Vegetable Stew
A warming one-pot stew with red lentils, turmeric, and mixed vegetables simmered to tender perfection. This Indian-inspired one-pot recipe (vegan, gluten free), ready in about 45 minutes, pairs red lentils, carrot, zucchini 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 rice, quinoa, or a quick salad. 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 red lentils
- 1 large, diced into 1/2-inch cubes carrot
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté for 4-5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 1 tsp ground turmeric and 1 tsp ground cumin, cooking for 30 seconds until spices are aromatic.
- Step 3: Add 1 cup rinsed red lentils, 1 large diced carrot, and 1 medium diced zucchini to the pot. Stir to combine.
- Step 4: Pour in 4 cups vegetable broth and bring the mixture to a boil over high heat.
- Step 5: Reduce heat to low and simmer, uncovered, for 25-30 minutes until lentils and vegetables are tender and the stew thickens.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Stir well.
- Step 7: Serve hot garnished with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does One-Pot Turmeric Lentil and Vegetable Stew take to make?
Total time is about 45 minutes (10 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 One-Pot Turmeric 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 red lentils from drying out.
Can I substitute ingredients in One-Pot Turmeric 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 One-Pot Turmeric 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.
Is One-Pot Turmeric Lentil and Vegetable Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
