Spiced Red Lentil Vegetable Stew

  • prep time25 min
  • total time 50 min
  • serves 8

Serve with garlicky wilted kale or Swiss chard, if desired.

Courtesy of Alison Kent.

691 Ratings
Directions for: Spiced Red Lentil Vegetable Stew


3 Tbsp (45 mL) butter

3 carrots, thinly sliced

1 large onion, diced

1 bulb fennel, diced

4 clove garlic, minced

1 tsp (5 mL) each salt and ground turmeric

¼ tsp (1 mL) cayenne pepper

4 cup (1 L) sodium-reduced vegetable broth

1 can (796 mL) diced tomatoes

1 can (540 mL) chickpeas, drained and rinsed

1 lb(s) (500 g) baby new potatoes, quartered

4 cup (1 L) dried red lentils

½ cup (125 mL) fresh parsley, chopped

1 cup (250 mL) Cheddar cheese, shredded (optional)


1. In Dutch oven, melt butter over medium heat; cook carrots, onion, fennel and garlic, stirring occasionally, until softened, about 6 minutes. Add salt, turmeric and cayenne pepper; cook, stirring, for 1 minute.

2. Stir in broth, tomatoes, chickpeas, potatoes, and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer for 5 minutes.

3. Stir in lentils; cover and simmer, stirring occasionally, until lentils are tender, about 10 minutes. Stir in parsley and cheese, if using; simmer for 1 minute.

See more: Vegetables, Vegetarian, Main, Dinner, Potatoes


More Recipes You'll Love