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One-Pot Lemony Carrot Red Lentil Stew Recipe
Comforting one-pot lemony red lentil stew that's not only quick and easy but also packed with nutrients for brain health. Family-friendly and perfect for meal prepping. It san easy way to cook up red lentils and enjoy all the benefits!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
8
servings
Calories:
210 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 2 cups red lentils dry
- 1 cups carrot diced, about 1 ½ cups
- 1 cup kale
- 6 cups vegetable broth
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil (or use water for oilfree)
- 2 tablespoon poultry spice (there is no animal products in poultry spice)
- 1 tablespoon cumin
- 1 teaspoon paprika
- ¾ cup lemon juice
Optional toppings
- 2 cup spinach sliced small
- 2 avocado sliced
Instructions
Instant pot instructions
- Set your Instant Pot to sauté. Add the olive oil and onions. Cook until the onions are soft. This usually takes about 2-3 minutes.
- Next, add in the garlic and all the spices and cook for another 2 minutes to let the spices release their flavors.
- Add in the red lentils and stir to coat with the spices. Then add in the vegetable broth, kale, and diced carrots. Close the lid and set the Instant Pot to the 'Bean' setting for 15 minutes. Pro tip: Make sure the vent is set to 'Sealing' to build pressure.
- Once the time is up, vent the Instant Pot. Add in the lemon juice (along with the spinach if using it). Close the lid and let it sit for 2 minutes to wilt the spinach.
Cup of Yum
Stove top instructions
- Over medium-high heat, add your olive oil to a pot. Add in the onions and cook until soft. This usually takes about 2-3 minutes.
- Next, add in the garlic and spices and cook for another minute.
- Then, add in the red lentils and stir to coat with the spices. Next, add in all the vegetable broth and cover. Let it come to a boil then reduce the heat to medium-low and simmer for 15 minutes. The red lentils should be soft.
- Now add in the carrots and kale and continue to cook for another 5 minutes.
- Finally, add the lemon juice and stir. If you're adding spinach, add it in here as well. Turn the heat off and close the lid. Let it sit for 2 minutes to wilt the spinach.
- Serve with some sliced avocado or over steamed rice.
Nutrition Information
Serving
1serving
Calories
210kcal
(11%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
732mg
(31%)
Potassium
619mg
(13%)
Fiber
15g
(60%)
Sugar
4g
(8%)
Vitamin A
4740IU
(95%)
Vitamin C
23mg
(26%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Zinc
2mg
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 210
% Daily Value*
| Serving | 1serving | |
| Calories | 210kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 732mg | 31% |
| Potassium | 619mg | 13% |
| Fiber | 15g | 60% |
| Sugar | 4g | 8% |
| Vitamin A | 4740IU | 95% |
| Vitamin C | 23mg | 26% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.