Vegetarian Carrot And Lentil Stew


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.

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Vegetarian carrot and lentil stew
Veronique van Ohmydish

Made by Véronique

Published at 2016-10-12, this recipe is for 4 people and takes 55 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 25-02-2021

55 minutes 4 people Main course
Vegetarian carrot and lentil stew


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  • 1 kilo carrots
  • 250 gram lentils
  • large handful (frozen) peas
  • 1 large onion
  • 4 garlic cloves
  • 4 tablespoons tomato paste
  • olive oil
  • piece of ginger root
  • 1 teaspoon turmeric
  • 1 teaspoon ras el hanout
  • 1/2 teaspoon ground chili
  • 1/2 liter vegetable stock
  • pepper and salt to taste
  • small handful of cashew nuts
  • optional for serving: creme fraîche (for a non vegan version)
  • plain rice for serving
  • optional: parsley for serving
Vegetarian carrot and lentil stew ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • vegetable peeler
  • optional: mandoline
  • Dutch oven or heavy bottomed pan

Vegetarian Carrot And Lentil Stew

55 minutes 4 people Main course

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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.  

Vegetarian carrot and lentil stew
Vegetarian carrot and lentil stew

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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