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.

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


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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