Vegetarian carrot and lentil stew Vegan

Name: Vegetarian carrot and lentil stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 persons
Cuisine: World
Ingredients: 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

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.

Updated at: 2025-07-19

Serve with

Side dishes

Beef stuffed zucchini with cheese and bacon

Salads

Bulgur and broccoli salad

Starters

Faux gras (vegan)

Vegetarian carrot and lentil stew ingredients

Recipe vegetarian carrot and lentil stew

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.

Let's get started

Preparation time

10 minutes

Time cooking

45 minutes

Total time

55 minutes

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!

What about these delicious recipes?

Breton galette with mushrooms and leeks

Grilled halloumi and vegetable wraps

Mushroom curry

Vegetarian bibimbap

0 comments on "Vegetarian carrot and lentil stew"

Would you like to leave a comment?

Your email address will not be published. Required fields are marked with *

Your rating *

Comment *

Name *

Email *

Share a photo of your dish (optional) Click here to upload a photo Uploading photo...

By submitting this form you give us permission to publicly show your name, rating, comment and any photo with this recipe. Our editors review every submission and may use it to improve the recipe.