Turmeric-Spiced Lentil Stew with Garlic and Carrots

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty vegan lentil stew rich with turmeric and garlic, designed to nourish and support immune health during cold season. This Indian-inspired vegan recipe, ready in about 40 minutes, pairs dry red lentils, water or vegetable broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 dry red lentils
• 4 cups water or vegetable broth
• 2 medium, diced carrots
• 1 medium, diced onion
• 4 cloves, minced garlic cloves
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 4 minutes until onions are translucent and garlic is fragrant.
2. Step 2: Stir in 2 diced medium carrots, 1 tsp ground turmeric, and 1 tsp ground cumin, cooking for 1 minute to toast the spices.
3. Step 3: Add 1 cup dry red lentils and 4 cups water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and stew is thickened.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbsp chopped fresh cilantro.
5. Step 5: Serve hot as a comforting, immune-supporting stew.