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Roasted Carrot and Lentil Stew

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A comforting and hearty stew featuring roasted carrots and lentils, packed with earthy flavors and nutrients.

Ingredients

Scale
  • 4 large carrots, peeled and chopped
  • 1 cup lentils, rinsed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chopped carrots with olive oil, cumin, paprika, salt, and pepper until they’re generously coated. Spread them out evenly on a baking sheet.
  3. Roast the carrots in the oven for 25-30 minutes until they’re tender and caramelized.
  4. In a large pot, heat a splash of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent, about 4-5 minutes.
  5. Add the rinsed lentils and vegetable broth to the pot, bringing everything to a gentle boil.
  6. Reduce the heat and let the stew simmer for about 20 minutes, or until the lentils are tender.
  7. Stir in the roasted carrots and let them mingle for an additional 5 minutes.
  8. Taste and adjust the seasoning if necessary. Ladle the stew into bowls and serve hot, garnished with fresh parsley.

Notes

This stew is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

Nutrition

Find it online: https://recypez.com/roasted-carrot-lentil-stew/

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