Carrot Tumeric Red Lentil Stew

Amt Measure Ingredient Cal Carb Pro Fat GI
1tablespoonolive oilolive oil119.3001220
2large (7-1/4" to 8-/1/2" long)carrotscarrots59555343
6cupvegetable brothvegetable broth70.5720015
2teaspoonlime juicelime juice2.53000
2medium whole (2-3/5" dia)red tomatoesred tomatoes44.3389438
8slice (1 oz) (4" x 4" x 3/32" thick)ham,chopped,not cannedham,chopped,not canned403.238148208
1/2teaspoonblack pepperblack pepper2.93000
Totals: 1233 Calories Balance: 46-25-29 1206.7 567 311 355 29

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Active Time: 0 minutes

Total Time: 0 minutes

In a large pot on medium high heat, drizzle a little olive oil and saute diced onion and minced garlic until fragrant, about 3 minutes. Add red lentils and stir to coat well. Add spices and vegetable broth, turn the heat up to high and bring everything to a rapid boil.

Dice tomatoes, cut carrots into small pieces.

Once it starts boiling, turn the heat down to a low simmer. Add carrots and tomatoes. Simmer uncovered for about 15 minutes, until lentils are cooked through yet not falling apart.

Adjust seasoning, remove the stew from heat and divide into bowls. Top with fresh cilantro and drizzle with lime juice.

Enjoy soup with sliced ham