Golden Lentil And Carrot Stew With Herb Rice Recipe

About this recipe

Golden Lentil and Carrot Stew with Herb Rice is a delicious and nutritious lunch idea that combines the warmth of a hearty stew with the refreshing taste of herb-infused rice. The stew features tender red lentils and sweet carrots simmered in a flavorful broth seasoned with cumin and turmeric. The addition of tomato paste adds depth and a touch of tanginess, making this dish as comforting as it is satisfying. The herb rice, cooked to perfection with fresh parsley and thyme, complements the stew beautifully, offering a fragrant and zesty twist. With 28g of protein and 774 calories per serving, this vegetarian meal is perfect for those looking to maintain a balanced diet while enjoying rich, homemade flavors. Whether it's a chilly afternoon or just a craving for something wholesome, this dish is a fantastic choice for lunch. Easy to prepare in just 45 minutes, it’s suitable for intermediate cooks looking for a rewarding kitchen experience.

Ingredients

• NaN Trs Lentils Red (Masoor Dall)
• 1 Kg Carrots - 1kg
• 250G Tilda Wholegrain Basmati Rice 250g
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 830G Turkish Tomato Paste, 830G
• 100 G Trs Ground Cumin Jeera Powder
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• 500G Great Scot Vegetable Broth Mix
• 400G Greenfield Himalayan Salt Fine 400G
• - Thyme Bunched Herb
• - Schwartz Flat Leaf Parsley
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. 2. Peel and dice the carrots, onion, and garlic into small even pieces for uniform cooking.
3. 3. Heat olive oil in a large saucepan over medium heat, then sauté the onions and garlic until softened, about 5 minutes.
4. 4. Add the diced carrots to the saucepan and stir well, cooking for another 3 minutes until they start to soften.
5. 5. Stir in the tomato paste, cumin, and turmeric, ensuring the vegetables are well-coated with the spices.
6. 6. Pour in the vegetable broth and add the red lentils, stirring to combine, then bring to a gentle boil.
7. 7. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally until the lentils are tender and the stew thickens.
8. 8. While the stew simmers, rinse the basmati rice under cold water to remove excess starch.
9. 9. Cook the rice according to package instructions, adding salt and thyme for flavor, then let it rest for 5 minutes after cooking.
10. 10. Chop the parsley finely and mix it into the cooked rice along with the lemon juice for added freshness.
11. 11. Serve the lentil and carrot stew hot, paired with the herb-infused rice on the side for a balanced lunch.