Carrot, Turmeric, Red Lentil Stew
Turmeric is hugely beneficial to our health. Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. This stew has great health benefits and is perfect for lunch or dinner.
- 1 tbsp rapeseed oil
- 1 onion (diced)
- 2 cloves garlic (crushed)
- 2 cups red lentils
- 2 tomatoes (diced)
- 2 large carrots (peeled and diced)
- 6 cups vegetable stock
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp black pepper
- chopped, fresh coriander (for garnish)
- lime juice (to drizzle)
In a large pot over medium-high heat, drizzle a little rapeseed oil and saute the onion, garlic and carrots for about 3 minutes.
Add the diced tomatoes, stir and cook for a further 2 minutes. Add red lentils and stir to coat well. Add cumin, turmeric, and vegetable stock, turn the heat up to high and bring everything to boil.
Once it starts boiling, turn the heat down to a low simmer and leave to cook whilst uncovered for about 12 to 15 minutes, until lentils are cooked through, yet not falling apart.
Remove the stew from heat and divide into bowls. Top with fresh coriander and drizzle with lime juice.