Vegan Turkish Lentil Stew Recipe

I absolutely love this red lentil stew because it’s the ultimate comfort food that perfectly blends hearty and healthy with its vibrant mix of lentils, veggies, and warm spices. Plus, it’s super easy to whip up after a long day, and the aroma filling the kitchen makes adulting actually enjoyable!

I enjoy creating plant-based dishes that are filling and good for you. My Vegan Turkish Lentil Stew is not just delicious; it’s simply bursting with nutrition.

Protein-rich red lentils, carrots loaded with beta-carotene, and a good array of spices make this dish a real standout. I have always loved cooking with lentils and using the many different varieties of this pulse to create numerous dishes, from salads to soups to main courses.

Ingredients

Red lentils are rich in fiber and protein and are ideal for a robust stew.

Olive oil is a heart-healthy fat that heightens taste and texture.

Onion: When cooked, Offers a rich and sweet underpinning.

Garlic: Imparts a powerful, fragrant taste; renowned for its nutritional perks.

Carrot: Provides a saccharine, unctuous flavor along with a copious amount of vitamins and fiber.

Adds substance and natural creaminess to the stew: Potato
Cumin: Provides a warm, earthy taste and helps with digestion.

Paprika: Adds sweet mildness and bright color.

Juice of lemons: Offers a sharp brightness that helps meet the challenge of an unbalanced flavor.

Ingredient Quantities

• 1 cup red lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon tomato paste
• 6 cups vegetable broth or water
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large saucepan, warm the olive oil over medium heat. Add the onion, chopped very finely, and sauté until it’s just tender, about 3-4 minutes.

2. Add the minced garlic, and cook for an additional 1-2 minutes until fragrant.

3. Add the diced carrot and potato to the pot. Stir occasionally while cooking for an additional 5 minutes.

4. Combine the ground cumin, paprika, and black pepper with the vegetables. If using, also combine with the red pepper flakes. Mix thoroughly to ensure an even coat of spices on the vegetables.

5. Incorporate the tomato paste into the pot until it is fully combined with the other elements.

6. Add the rinsed red lentils and stir everything together.

7. Add the vegetable broth or water, and bring the mixture to a boil.

8. Turn the heat to low, cover the pot, and let the stew simmer for about 25-30 minutes or so. The lentils and vegetables should be tender when you remove the lid.

9. Combine the salt and lemon juice, adjusting the seasoning as needed.

10. Serve the stew piping hot, garnished with fresh, finely chopped parsley. Enjoy!

Equipment Needed

1. Large saucepan
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Ladle (for serving)

FAQ

• What type of lentils should I use?For this recipe, use red lentils; they cook faster and provide smooth texture to the stew.
• Can I use something other than olive oil?Absolutely. You can replace olive oil with any other plant-based oil, such as canola or sunflower oil.
• Is it necessary to peel the potato?For a smoother texture, it’s best to peel the potato, but you can leave the skin on if you want or are using a potato with thin skin.
• Can I make this stew spicier?To increase the heat, when using this in a recipe, you can add more red pepper flakes or a pinch of cayenne pepper.
• How can I make the stew thicker?The stew can be simmered longer with the lid off to evaporate some of the liquid. Or use a potato masher to mash some of the potatoes and lentils to thicken the stew.
• How do I store leftovers?Completely cool the stew and keep it in an airtight container in the refrigerator for up to 3 days, or stash it in the freezer for as long as 3 months.
• Can I use water instead of vegetable broth?Indeed, water can serve the purpose, but when it comes to infusing the stew with greater flavor, nothing beats using vegetable broth.

Substitutions and Variations

Substitute olive oil with either sunflower or coconut oil.
When you can’t use onion, you can use shallots or leeks.
Carrot: Substitute parsnip or sweet potato.
If you lack access to potato, sweet potato or butternut squash can serve as a suitable stand-in.
Tomato paste: Use canned tomatoes that have been crushed or sun-dried tomato paste.

Pro Tips

1. Before cooking, soak the red lentils in water for about 10-15 minutes. This will help them cook faster and become even more tender in the stew.

2. For a richer flavor, consider roasting the carrot and potato in the oven with a bit of olive oil before adding them to the pot. This can enhance their sweetness and depth of flavor.

3. Add a bay leaf to the pot when simmering the stew. This will impart a subtle, aromatic flavor that complements the spices nicely. Remember to remove it before serving.

4. If you prefer a smoother texture, once the stew is cooked, use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks for texture.

5. For an added layer of flavor, try deglazing the sautéed veggies with a splash of white wine or apple cider vinegar just after the tomato paste step, before adding the lentils and broth.