This hearty lentil stew gets its flavor and color from turmeric, a bright yellow spice that resembles a mix of ginger and pepper in taste. Additionally turmeric is thought to have anti-inflammatory and anti-cancer properties, so it’s a great addition to any diet. Combining the spice with lentils and vegetables makes this a nutrient-packed meal that both vegetarians and meat eaters will enjoy.
Though this dish takes some time to make (you’ll need about an hour), it’s not too labor intensive and requires little prep work and cleanup. I use frozen vegetables for an easy way to add variety.
Here’s what you’ll need:
3 tbsp. olive oil
1 small to medium shallot, chopped
1¼ cup dried lentils
3½ cups water (more if you want it soupy)
2 cups frozen vegetables (I use a mix of carrots, peas, green beans and corn)
1 tbsp turmeric
juice of 1 lemon (about 4 tbsp)
salt & pepper
additional seasonings — allspice and ground cloves
non fat plain yogurt
In a medium pot, heat olive oil and add in the chopped shallots. Let the shallots cook until they become fragrant and turn slightly brown, about 3 minutes.
Add lentils and water. Bring to a boil and then simmer covered for 30 minutes. Add turmeric, salt, pepper and a dash of allspice and ground cloves. Stir and cook covered for 10 minutes.
Stir in frozen vegetables. Cook covered for 10 minutes.
Add lemon juice. Check the seasoning of the lentils, adding more turmeric, lemon juice or additional spices to taste.
Serve right away (with an optional scoop of plain yogurt), or let the stew continue to cook if the lentils are not yet the desired consistency.