Turmeric-Spiced Lentil Stew with Garlic and Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty vegetarian stew rich in turmeric and garlic, designed to support immune health and soothe cold symptoms. This Mediterranean-inspired soup recipe (vegetarian, anti-inflammatory), ready in about 50 minutes, pairs dry red lentils, onion, garlic cloves 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 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.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped large onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tsp ground turmeric, and 1 tsp ground cumin. Cook for 1-2 minutes until fragrant.
  3. Step 3: Add 1 cup rinsed dry red lentils, 1 can (14.5 oz) diced tomatoes with juices, and 4 cups vegetable broth. Stir well and bring to a boil.
  4. Step 4: Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and stew thickens.
  5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 3 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro just before serving. Enjoy warm for sustaining energy and immune support during cold season.