Sun-Roasted Red Lentil Stew with Turmeric
Nutrient-packed red lentils simmered with turmeric, smoked paprika, and tomatoes, creating a vibrant, deeply satisfying stew that's perfect for chilly evenings. This ethiopian-inspired vegetarian (vegan, gluten-free) ready in about 55 minutes pairs red lentils, smoked paprika, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 275 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 red lentils
- 1 tsp smoked paprika
- 1/2 tsp turmeric powder
- 2 medium carrots
- 2 celery stalks
- 1 large onion
- 3 garlic cloves
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 1 tbsp lime juice
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then drain. Dice 2 medium carrots and 2 celery stalks into 1/2-inch pieces, and dice 1 large onion into 1/4-inch cubes.
- Step 2: Heat 1 tbsp olive oil in a large pot over medium heat, add diced onion, and cook for 5 minutes until translucent and sweet, stirring occasionally to prevent browning.
- Step 3: Add 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp turmeric, stirring for 1 minute until fragrant and oil becomes deeply colored, then add 1 can (14 oz) diced tomatoes and cook for 3 minutes until tomatoes reduce slightly.
- Step 4: Stir in rinsed lentils, 3 cups vegetable broth, and diced carrots/celery. Bring to a simmer, cover, and cook for 25 minutes until lentils are tender but not mushy, stirring occasionally to prevent sticking.
- Step 5: Stir in 1 tbsp lime juice and simmer uncovered for 5 minutes until sauce thickens slightly and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Roasted Red Lentil Stew with Turmeric take to make?
Total time is about 55 minutes (20 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 Sun-Roasted Red Lentil Stew with Turmeric?
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 Sun-Roasted Red Lentil Stew with Turmeric?
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 Sun-Roasted Red Lentil Stew with Turmeric 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 Sun-Roasted Red Lentil Stew with Turmeric 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.
What others are saying
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
