Spicy Red Lentil Stew
A fiery Spicy Red Lentil Stew bursting with flavor, packed with protein, and loaded with vegetables—comforting, nourishing, and perfect for spice-loving queens.
Ingredients
- 1 ½ cups red lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 medium carrot chopped
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper add more if you’re brave
- 4 cups vegetable broth
- 1 ½ cups crushed tomatoes
- Salt and black pepper to taste
- Juice of ½ lemon
- 2 tablespoons fresh cilantro or parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and slightly dramatic, about 5 minutes.
- Add garlic, carrot, and bell pepper. Stir until fragrant and slightly softened—like your willpower near dessert.
- Add red lentils, crushed tomatoes, vegetable broth, cumin, paprika, turmeric, cayenne, salt, and pepper. Stir confidently.
- Bring to a boil, then lower the heat. Simmer for 35–40 minutes until lentils soften and the stew thickens like gossip.
- Add lemon juice and stir in fresh herbs for that finishing flourish.
- Serve hot with bread, rice, or the satisfaction of being fabulous and full.
Notes
Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 46 g
- Fiber: 14 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Vitamin A: 35%
- Folate: 32%
- Vitamin C: 18%
- Magnesium: 20%
Additional Notes / Tips
- Add coconut milk for creamy luxury if your mood says “spa day.”
- Top with chili flakes if you’re extra spicy inside and out.
- Leftovers? Even better tomorrow—because flavors, like good wine, mature with time.
- Pair with warm naan or quinoa for extra flair.
- Warning: may cause excessive pride in your culinary skills.