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Mediterranean

Lentil and Carrot Stew

Brown lentils and carrots simmer with cumin into a thick vegetarian stew. Lemon at the end keeps a long pot from tasting dull.

Prep
10 min
Cook
35 min
Total
45 min
Servings
6
Difficulty
Easy
Jump to recipe
Bowl of brown lentil and carrot stew.

Why you’ll love it

  • Lentils are the protein.
  • One pot.
  • Cumin is the spice, measured.
  • Lemon is the finish.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

Rough grocery estimate for the full recipe: about $6–9 at a typical US supermarket. Prices vary by store, region, and season.

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Instructions

  1. 1

    Cook the onion and carrots in the oil over medium until the onion softens, about 5 minutes.

  2. 2

    Add the garlic and cumin. Stir 30 seconds.

  3. 3

    Add the lentils, broth, and salt. Bring to a simmer.

  4. 4

    Cover and cook 25 to 30 minutes, until the lentils are tender. Add a splash of water if the pot looks dry.

  5. 5

    Stir in the lemon juice.

  6. 6

    Finish with parsley. It should hold a spoon.

Pro tips

  • Brown lentils keep their shape. Red lentils would collapse.
  • Smash a cup of lentils if you want it thicker.
  • Taste the salt after the lemon. Acid changes it.

Easy substitutions

Brown lentils
Green lentils
Vegetable broth
Water plus 1/2 tsp more salt
Parsley
Cilantro

Storage and reheating

Storage

Refrigerate up to 4 days.

Reheating

Warm with a splash of water until hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
250
Protein
15 g
Carbs
40 g
Fat
4 g
Fiber
12 g

Budget friendly · Stovetop, One Pan · Vegetarian, Dairy-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients