Turmeric-Spiced Red Lentil Stew with Carrots

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant, protein-packed stew of red lentils simmered with turmeric, carrots, and fresh lemon, ideal for weeknight dinners. This Ethiopian-inspired vegetarian recipe (vegan), ready in about 37 minutes, pairs red lentils, onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 red lentils
• 1 large, finely chopped onion
• 2 tbsp olive oil
• 1 tbsp, grated ginger
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 1 small, diced carrot
• 1 tbsp lemon juice
• to taste salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a pot over medium heat. Add chopped onion and cook for 5 minutes until soft and golden.
2. Step 2: Stir in grated ginger and 1 tsp ground turmeric, cooking for 1 minute until aromatically fragrant.
3. Step 3: Add rinsed lentils, diced carrot, and 4 cups vegetable broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
4. Step 4: Uncover and simmer for 5 more minutes until carrots are tender and lentils are broken down.
5. Step 5: Stir in 1 tbsp lemon juice and salt to taste. Simmer uncovered for 2 minutes to meld flavors.