CARROT RED LENTIL STEW WITH CELERY AND CUMIN
Chunky Carrot Red Lentil Stew With Celery And Cumin is a nourishing and simple one-pot dish perfect for cool days and cosy evenings. It is made with red lentils, diced carrots and chopped celery simmered gently in water or broth, which delivers both comfort and sustenance. The mild earthiness of cumin and the aromatic essence of bay leaf deepen the flavour, while the lentils bring in plant-based protein and fibre. This vegan stew is easy to prepare, light on ingredients and full of nutrients. It’s ideal for solo lunches, light dinners or as a starter to a heartier meal. Chunky Carrot Red Lentil Stew With Celery And Cumin is naturally gluten-free and low in fat, which makes it a brilliant choice for anyone seeking a warming and wholesome bowl of food that satisfies without heaviness.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
The preparation of Carrot Red Lentil Stew With Celery And Cumin involves the following ingredients:
- 48 grams | 1.69 ounces | ¼ cup red lentils
- 45 grams | 1.59 ounces | ½ cup diced carrot
- 30 grams | 1.06 ounces | ¼ cup celery
- 240 millilitres | 8.11 fluid ounces | 1 cup water or broth
- 2 grams | 0.01 ounces | 1 bay leaf
- 3 grams | 0.01 ounces | pinch of cumin
FULL NUTRITIONAL INFORMATION
- Calories: 126 kilocalories
- Total Fat: 0.8 grams
- Saturated Fat: 0.1 grams
- Carbohydrates: 22.3 grams
- Fibre: 5.6 grams
- Sugar: 3.7 grams
- Protein: 8.2 grams
- Sodium: 205 milligrams
- Calcium: 47 milligrams
- Iron: 2.3 milligrams
- Potassium: 534 milligrams
PREPARATION
There are the following ingredients for Carrot Red Lentil Stew With Celery And Cumin:
- Rinse And Prepare Lentils: Rinse red lentils thoroughly in cool water until the water runs clear to reduce foam and bitterness.
- Combine Base Ingredients: Add lentils, diced carrot, chopped celery and water or broth to a small pot.
- Season And Simmer: Add the bay leaf and a pinch of cumin. Bring to a boil, then reduce the heat to a gentle simmer.
- Cook Until Tender: Simmer uncovered for 15 to 18 minutes or until lentils are soft and the stew thickens slightly.
- Remove Bay Leaf: Once cooked, remove the cooked bay leaf and stir well before serving.
- Serve And Enjoy: Pour into a bowl while hot and garnish with fresh herbs if desired.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Carrot Red Lentil Stew With Celery And Cumin:
- Watch The Liquid: Lentils absorb water quickly. Stir occasionally and add a splash more water if it thickens too soon.
- Uniform Cuts: Dice the carrots and celery into similar sizes so they cook evenly.
- Season Last: Salt can slow lentil softening, so season fully after cooking for the best texture.
- No Broth: Water works fine, but a splash of vegetable stock adds a richer base.
- Extra Creaminess: Mash a few of the lentils in the pot for a thicker consistency.
VARIATIONS
- Spiced Version: Add turmeric, coriander or smoked paprika for warmth and depth.
- Add Greens: Stir in a handful of spinach or kale in the final minutes for extra nutrients.
- Hearty Option: Add a few cubes of potato or sweet potato to make it even more filling.
- Zesty Finish: A splash of lemon juice or a pinch of lemon zest brightens the flavours.
- Herbaceous Touch: Swap bay leaf for thyme or rosemary for a different aromatic note.
PREPPING AND STORAGE
- Refrigeration: Allow Carrot Red Lentil Stew With Celery And Cumin to cool and transfer to a sealed container. Store in the refrigerator for up to 4 days.
- Freezing: Freeze portions in airtight containers for up to 2 months.
- Reheating: Warm gently on the stovetop, adding a little water if too thick. Microwave reheating is also effective, but stir midway for even heat.
