Turmeric Lentil Stew Recipe

coconut milk

🥗Healthier: cashew cream

💰Cheaper: milk

Cashew cream adds creaminess while reducing calories.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water is a cost-effective base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

Rinse lentils under cold water until water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrot, and celery; cook until softened, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add turmeric, cumin, coriander, and cayenne pepper; cook for 1-2 minutes to bloom spices.

Pour in vegetable broth and coconut milk; bring to a boil.

Add rinsed lentils; reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.

Stir in fresh spinach; cook until wilted, about 2-3 minutes.

Season with salt and black pepper to taste.

Serve hot, garnished with fresh herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary