Spiced Lentils Stew with Carrots
A wholesome, easy, and satisfying vegetarian meal, these spiced lentils with carrots are packed with fiber, plant-based protein, and warm aromatic spices. Perfect for weeknight dinners or make-ahead meal prep, they pair beautifully with bread, polenta, or mashed potatoes.
Equipment
- 1 Deep Skillet or Sauté Pan
- 1 Chef’s Knife
- 1 Garlic Press
- 1 grater (for ginger)
- 1 Cutting board
- 1 Measuring Cup & Spoons
Ingredients
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tsp fresh ginger grated
- 4 medium carrots about 2 cups, peeled and diced
- 2 Tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp crushed red pepper flakes
- 1 cup brown lentils rinsed
- 3 Tbsp tomato paste
- ¼ cup chopped dried apricots or raisins
- 3 cups vegetable broth
- 1 Tbsp fresh parsley chopped (optional)
Instructions
- Prepare Aromatics and Vegetables: Start by prepping all your ingredients to ensure a smooth cooking process. Dice the yellow onion into small, even pieces for consistent cooking. Mince the garlic finely to release its full flavor. Peel and grate the fresh ginger. Then, peel and dice the carrots into roughly ½-inch cubes so they cook evenly and retain a pleasant bite. Having everything ready at this stage makes the cooking process seamless.
- Sauté Onion, Garlic, and Ginger: Place a deep skillet or sauté pan over medium heat and pour in 2 tablespoons of olive oil. Once the oil shimmers, add the diced onion, minced garlic, and grated ginger. Stir continuously to coat the aromatics in oil. Cook for about 5 minutes, or until the onion becomes soft, translucent, and slightly golden. This step unlocks the depth of flavor in your dish, creating a fragrant base for the lentils.
- Toast Spices and Add Carrots: Next, add the diced carrots to the skillet, followed by 1 teaspoon of ground cumin, ½ teaspoon of ground cinnamon, ½ teaspoon of allspice, and ¼ teaspoon of crushed red pepper flakes. Stir well to evenly coat the vegetables in the spices. Sauté this mixture for 2–3 minutes to lightly toast the spices, which intensifies their aroma and flavor while beginning to soften the carrots.
- Incorporate Lentils, Tomato Paste, and Dried Fruit: Add 1 cup of rinsed brown lentils to the skillet, followed by 3 tablespoons of tomato paste. Stir well to ensure the tomato paste fully combines with the vegetables and spices. Next, fold in ¼ cup of chopped dried apricots or raisins, which add a subtle sweetness to balance the savory spices. The combination of tomato paste and dried fruit creates a rich, flavorful base for the lentils to absorb.
- Add Broth and Bring to Boil: Pour in 3 cups of vegetable broth, stirring to dissolve any remaining tomato paste into the liquid. Increase the heat to high and bring the mixture to a full, rolling boil. This step ensures the lentils begin cooking evenly and absorb the flavors of the broth, vegetables, and spices.
- Simmer Until Tender: Once boiling, reduce the heat to medium-low and cover the skillet with a tight-fitting lid. Let the lentils and carrots simmer gently for about 30 minutes, stirring occasionally to prevent sticking. Check the lentils toward the end of cooking; they should be tender but not mushy, and the carrots should be soft yet slightly firm. This slow simmer allows the flavors to meld beautifully.
- Season to Taste: After 30 minutes, taste the lentils and adjust seasoning as needed. Depending on the salt content of your vegetable broth, you may need to add a pinch of salt or freshly ground black pepper. Stir well to distribute the seasoning evenly. Proper seasoning at this stage ensures each bite is perfectly balanced.
- Serve and Garnish: Transfer the spiced lentils to serving bowls or a large platter. For a fresh, colorful touch, sprinkle 1 tablespoon of chopped parsley over the top. These lentils pair wonderfully with crusty bread, creamy polenta, or mashed potatoes, making them a versatile option for lunch or dinner. Enjoy the warm, comforting flavors immediately, or save for later meal prep.
- Optional Meal-Prep Tip: These lentils hold up well in the refrigerator for up to 4–5 days. Store in an airtight container and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to maintain a creamy consistency. They also freeze beautifully for up to 3 months, making this recipe an excellent make-ahead option.
Notes
- Use brown or green lentils for best results—they hold their shape and provide a hearty texture.
- Avoid red, orange, or yellow lentils, as they cook quickly and can become mushy.
- Raisins are a cost-effective choice for sweetness, while dried apricots add a vibrant, fruity flavor.
- Adjust the spices to your preference—reduce red pepper for milder flavor or add more for heat.
- Ensure the broth is well-seasoned, as lentils absorb flavors beautifully during simmering.
- Chop vegetables uniformly to allow even cooking and consistent texture.
- These lentils are ideal for meal prep and can be stored in the fridge or freezer.
