Vegetarian carrot and lentil stew Vegan
Easy and delicious vegetarian carrot and lentil stew, and without the creme fraiche it's even suitable for vegans! Ready in less than an hour.
Recipe vegetarian carrot and lentil stew
Ingredients
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Made by Véronique
Published at 2016-10-12, this recipe is for 4 persons and takes 55 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 10 minutes
tip: some types of lentil need to soak in water overnight.
Peel the carrots and cut them into slices, you can use a mandoline for this if you prefer. Peel and finely chop the onion and garlic cloves. Peel the ginger root and grate the ginger.
Finishing the vegetarian carrot and lentil stew - 45 minutes
Heat olive oil in the dutch oven and sauté the chopped onion and garlic. Add the carrot slices after about a minute and sauté them a few minutes more.
Add the tomato paste and cook it for about a minute, then add the grated ginger, ground chili, turmeric and ras el hanout. Add the vegetable stock, lentils and (frozen) peas and simmer until the carrots and lentils are soft enough.
Season with pepper and salt and serve with plain rice, cashew nuts and if you like some creme fraîche. Garnish with parsley and enjoy!
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