Lemony Lentil Stew

Lemony Lentil Stew

You’ll Need

  • 2 Tbsp olive oil
  • 1 medium red onion, diced
  • 3 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 2 cups dried red lentils, rinsed
  • 6 cups vegetable or chicken stock
  • 2 Tbsp lemon juice
  • Zest of 1 lemon
  • ½ teaspoon fresh ground pepper
  • ⅓ cup fresh chopped cilantro or parsley (optional)

Prep and Cook

  • Heat the oil in a skillet until shimmering. Add the onion and carrots and cook until soft and translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Season with salt and cumin and cook for one more minute.
  • Transfer the vegetables to a slow cooker. Add the lentil and stock and stir to combine. Cover and cook on low for 5 hours.
  • Thin the stew with water or extra stock, if necessary. Add the lemon juice, zest and ground pepper. Adjust the seasonings to taste.
  • Serve hot and garnish with cilantro or parsley, if using.


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