Spicy Red Lentil Stew Recipe
A rich, spicy, plant-based stew with red lentils, vegetables, and bold spices, perfect for chilly nights or whenever you need comfort.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium diced
- Crushed tomatoes – 1 can 14 oz
- Red lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Ground cumin – 1 tsp
- Smoked paprika – 1 tsp
- Ground chili powder – 1 tsp
- Ground turmeric – ½ tsp
- Cayenne pepper – ¼ tsp optional
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
- Lemon juice – 2 tbsp
Instructions
- Heat olive oil in large pot.
- Add onion and garlic, sauté 3 minutes.
- Stir in carrots, cook 5 minutes.
- Add cumin, paprika, chili powder, turmeric, cayenne, salt, and pepper. Mix.
- Add lentils, tomatoes, and broth. Stir.
- Bring to boil, then reduce heat.
- Simmer uncovered 30–35 minutes until lentils are tender.
- Stir in lemon juice.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 285
- Total Fat: 6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Iron: 24%
- Vitamin A: 27%
- Folate: 30%
- Vitamin C: 15%
- Magnesium: 18%
Additional Notes
- For extra heat, add fresh chili or harissa paste.
- Pair with naan or rice for a fuller meal.
- Store leftovers up to four days—it tastes even better next day.