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)
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In a large pot over medium-high heat, drizzle a little rapeseed oil and saute the onion, garlic and carrots for about 3 minutes.
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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.
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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.
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Remove the stew from heat and divide into bowls. Top with fresh coriander and drizzle with lime juice.
