Turmeric Lentil StewTurmeric Lentil Stew

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan main course? Turmeric Lentil Stew could be a spectacular recipe to try. One portion of this dish contains around 14g of protein, 18g of fat, and a total of 455 calories. This recipe serves 4. For $2.02 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Running to the Kitchen requires extra virgin olive oil, lentils, extra virgin olive oil, and ground turmeric. 361 person have tried and liked this recipe. From preparation to the plate, this recipe takes around 35 minutes. Autumn will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is great. Similar recipes include Detox Turmeric Lentil Soup, Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew, and Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew.

Ingredients

Cooking Instructions

1. 01

   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.

2. 02

   Add the turmeric, cumin, salt and pepper, stir and cook another minute until fragrant.

3. 03

   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.