This lentil stew can be served with any grain you’d like for a hearty, health packed, comforting vegetarian meal.
During a semester abroad in college, I found myself in sketchiest of all hotels I’ve ever stayed at in my life in Marrakech, Morocco.
10 or so of us decided we wanted to explore Africa since we were living so close to it in southern Spain for a semester. So, we enlisted Manolo, our program director’s guitar playing, long grey-haired boyfriend to take us.
After a ferry ride, a super scary border crossing requiring men with assault rifles boarding our bus and taking all our passports for 45 minutes before giving us the ok to continue on, and a few hours drive into the Moroccan countryside, we finally arrived at our hotel in Marrakech.
I seem to have blocked out a lot of the details of that hotel but I do remember it being freezing cold inside and the shower being so disgusting we laid a towel down in it to stand on while showering (in the cold water).
The next morning we visited the Koutoubia Mosque, experienced our first public African restroom (a hole in the ground) and ended at the most insane marketplace I’ve ever been to in my life. I don’t remember what it was called, but the size of it was beyond overwhelming.
From snake charmers to vendors selling anything and everything you can imagine to all sorts of exotic fresh produce and spices, this market had it all. Including monkeys, donkeys and lots of other furry animals in every direction you looked making my incredibly allergic self a miserable mess.
At one point, with a tissue shoved up my nose, we wandered into a spice store. Imagine Sephora but with spices. That’s what this place was like. The options were beyond overwhelming. When I walk into Sephora, I’m a complete lost soul. That’s sort of how I felt in this store.
Of course, they had regular spices, but there were equally as many I’d never heard of filling the air with their amazing aromatics. The owner eventually came out and gave us a quick lesson in Moroccan/Middle Eastern “go-to” spices and cooking. I don’t remember it all, but I do remember it being the first time I learned of all the touted health benefits of turmeric.
Who would’ve thought this nubby looking thing that resembles ginger has been used for ages as a natural source to heal all sorts of different ailments from arthritis to diabetes to inflammation? I ended up bringing home 5 bags of spices from that store but neglected to put labels on any of them.
By the time I returned home to the states after the semester abroad was over, I couldn’t remember which spice was which except for the turmeric. With its striking bright orange color, it made itself known and from that point forward it’s been a staple in my cooking repertoire.
This lentil stew seemed like the perfect way to showcase fresh turmeric in a comforting and hearty vegetarian meal. Lentils are perfect for that and show off their abilities in this lentil vegetable soup recipe and this vegan picadillo too. The turmeric not only gives the stew a lovely, earthy fragrance and taste, it might just help with your health too.
What separates this lentil stew recipe from a soup is the thicker texture and addition of a hearty grain. It’s shown here with black rice, but any grain will do. Farro, freekah, barley and wheat berries are all excellent options. Or, check out these gluten-free grain options for other choices. I like to cook the grain separately from the stew (this way it doesn’t get all mushy in leftovers) and just spoon it into the serving bowl upon serving.
I’ll also sometimes swap out the lentils in this stew recipe with mung beans. They’re another pulse that taste very similar to lentils while also offering a nutritious health profile. You can learn all about them in this mung bean soup recipe.
Why You Need to Try this Hearty Lentil Stew
- This vegan lentil stew is packed with plant-based protein, making it a nutritious meal without the need for meat.
- Red lentils cook quickly so this entire meal is ready in just 35 minutes which is super quick for a stew recipe.
- Chopped chard and other fresh veggies add vibrant flavor and extra nutrition to the stew.
- The turmeric and cumin bring an earthy, umami depth to this comforting recipe.
- Serve it with your favorite grain for a hearty, satisfying dish that needs nothing else.
Lentil Stew Ingredients
This stew is made with wholesome ingredients that create a rich, hearty flavor. Here’s what you’ll need:
- Extra virgin olive oil: Used to sauté the base veggies.
- Celery: Adds a fresh, aromatic base.
- Yellow onion: Provides a sweet, savory foundation.
- Carrot: Finely grated to melt into the stew for added flavor and nutrition.
- Ground turmeric: Adds vibrant color and an earthy, slightly peppery taste.
- Cumin: Enhances the umami depth of the stew.
- Salt and pepper: Essential for seasoning throughout the cooking process.
- Vegetable broth: Adds a rich base flavor while keeping the dish vegetarian.
- Lentils: A hearty source of plant-based protein.
- Chopped chard: Provides a leafy, slightly bitter contrast to the spices.
- Cooked grain of choice: Serves as a hearty accompaniment to the stew.
How to Make Turmeric Lentil Stew
The full recipe instructions can be found below in the recipe card, but here’s a quick rundown of how to make lentil stew.
Prepare the Base
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped celery, onion and grated carrot. Sauté until all the vegetables are softened, which should take about 5 minutes.
Add Spices and Lentils
- Stir in ground turmeric, cumin, salt and pepper. Cook until fragrant, about 1 minute.
- Pour in the vegetable broth and add the lentils. Stir everything together then bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Finish the Stew
- Once the lentils are tender, add the chopped chard. Stir and cook for 5 minutes until the chard is wilted.
- Adjust the seasoning with salt and pepper as needed to suit your taste.
Serve
- Spoon a cooked grain of your choice into serving bowls.
- Ladle the stew on top and garnish with prepared pistou (see recipe card below) if desired.
Recipe Variations
- Tomatoes: Add canned diced tomatoes for a tangy depth of flavor.
- Chicken Broth: Substitute vegetable broth with chicken broth for a non-vegan option that can add some extra protein to the recipe.
- Split mung beans: Swap red lentils for split mung beans for a slight variation in texture.
- Balsamic vinegar: Add a splash of balsamic vinegar at the end for a subtle sweetness.
- Lemon juice: Brighten the flavors by adding a squeeze of lemon juice before serving.
- Ditch the grain: For something even easier, serve the stew with some crusty bread on the side.
My Pro Tips
Recipe Tips
- Always wash lentils well before cooking. Pick through them for any rogue stones.
- Chop the veggies evenly to ensure they cook uniformly.
- For a thicker stew, reduce the amount of vegetable broth slightly.
- Use an airtight container to store leftovers in the fridge for up to 4 days.
- Reheat the stew gently on the stovetop, adding a splash of water or broth if it thickens.
- Cook the grain separately to avoid it getting mushy when reheating.
- If you’re not making the pistou, finish the lentil stew with some freshly chopped herbs like parsley or basil.
Do I need to soak the lentils?
No, red lentils cook quickly and don’t require soaking.
Can I freeze leftovers?
Yes, store the stew in an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.
What grains work best with this stew?
Black rice, farro, barley and wheat berries are great options. Choose your favorite grain to complement the flavors.
More Recipes Featuring Turmeric
For more recipes using turmeric, try this creamy skillet turmeric chicken, this baked turmeric oatmeal or turmeric chicken salad.
For another way to enjoy Swiss chard, try simple sautéed swiss chard as an easy, nutritious side dish.
For more stew recipes, check these out:
Slow cooker lamb stew turns lamb meat into a super tender and comforting dish. It’s a set it and forget it recipe that’s great for cold weather months.
Moroccan lamb lentil stew combines the heartiness of lentils with lamb in a flavor-packed stew that tastes amazing with a swirl of fresh yogurt.
Slow cooker summer beef stew is the perfect recipe to make if you’re craving the comfort of stew in the middle of the summer. It takes advantage of summer produce in a lighter stew recipe that’s incredibly easy to make thanks to the slow cooker.
Instant Pot beef and mushroom stew combines classic stew ingredients but makes quick work of the recipe thanks to pressure cooking. This can be served over mashed potatoes to satisfy any traditional stew craving.
Easy One-Pot Lentil Stew
Ingredients
For the stew
- 1 tablespoon extra virgin olive oil
- 4 stalks celery, chopped
- 1 medium yellow onion, chopped
- 3/4 cup finely grated carrot
- 1 1/2 teaspoons ground turmeric
- 1/2 teaspoon cumin
- salt and pepper
- 3-4 cups vegetable broth
- 1/2 cup lentils
- 3 cups chopped chard
- cooked grain of choice, shown with black rice
For the pistou
- 2 tablespoons pepitas
- 1/3 cup walnuts
- 1/2 cup basil
- 1 clove garlic
- salt and pepper
- 1-2 tablespoons extra virgin olive oil
Instructions
- Add the olive oil to a large pot over medium-high heat.
- Once hot, add the onions, celery and carrots and cook until softened, about 5 minutes.
- Add the turmeric, cumin, salt and pepper, stir and cook another minute until fragrant.
- Add the broth to the pot, stir then add the lentils. Bring to a boil then reduce heat to low and simmer for about 20 minutes.
- While stew cooks, make the pistou by combining all the ingredients except the olive oil in a food processor. Process until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture just comes together in a clumpy texture. Set aside.
- Once lentils are tender, add the chard to the pot, stir and cook another 5 minutes until stems are softened and leaves are wilted. Season to taste with salt and pepper.
- To serve, spoon grain of choice into serving bowl, ladle the stew on top and garnish with the pistou.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Would love to try this. What kind of Lentils would you recommend?
I normally use yellow/orange lentils for this recipe due to the shorter cooking time.
There is a reason why some of the Asian countries do not have nursing home. Because they consume turmeric in all of their dishes. I love the fresh tubers, I grate them or use the powder all the time. It improves memory & the mind. I cannot wait to try this recipe. Thank you.