Turmeric Lentil Stew

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  • Total Time: 45 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

A red lentil stew recipe with carrots, onions, and Savory Turmeric Blend. Perfect by itself or served over warm grains.


  • 1 tablespoon olive oil

  • 1 medium yellow onion, minced

  • 2 cups sliced carrots

  • 1 1/2 cups red lentils

  • 1 tablespoon Frontier Co-op Turmeric Twist Savory Blend

  • 2 to 3 cups vegetable broth or reconstituted Frontier Co-op Vegetable Broth Powder

  • 1 cup full-fat coconut milk

  • 2 tablespoons lemon juice

  • Frontier Co-op Sea Salt, to taste

  • Cilantro, for topping

  • Frontier Co-op Crushed Red Chili Pepper Flakes, for serving


    1. Heat a large skillet with high sides or a stock pot over medium heat. Add the onions and cook, stirring often, until translucent and fragrant; 6 to 8 minutes. Add in the carrots and cook for another 4 minutes, just to start the carrots cooking.
    2. Add red lentils, Savory Turmeric Blend and vegetable broth. Bring mixture to a boil, reduce to a simmer, and cook for about 22 to 24 minutes. The lentils should be tender and starting to break apart.
    3. Add coconut milk and  cook for another 2 to 3 minutes, until the coconut milk is hot and the mixture has thickened. Remove from heat and add the lemon juice, salt to taste, cilantro and red chili flakes.



    This meal is lovely as is but also works on top of cooked grains, such as brown rice.

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