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  • Writer's pictureSusie Csorsz Brown

Spiced Roasted Carrot & Lentil Stew

This is a perfect answer to a weeknight 'What's for dinner?' dilemma; partly because it comes together quickly from items you probably already have in your cupboards/fridge, and partly because it is an awesome option to take for lunch the next day. Invite your kiddos to help with the peeling and chopping, and it will be a great opportunity to peak into their day. (In my experience, kiddos are more willing to divulge more than 'fine' when asked about their day when their hands are busy and they are a little distracted.)

Want to add the fresh bread option? Check out the Seeded Oat Bread recipe from last week. Check it out if you haven't had the chance.

Spiced Roasted Carrot & Lentil Stew

lentil stew
Lentils, lightly spiced with roasty carrots... so good!

Servings: 4 -6


6 large carrots, sliced into rounds 1/4 inch thick

1 T olive oil

salt and pepper

2 T olive oil

1 medium onion, diced

2 ribs celery with leaves, diced

3 roma tomatoes, diced

1 1/ 2 T ginger, skin scraped off, minced

2 large garlic cloves, smashed and minced

2 cups lentils, rinsed and drained (I used green, you could use brown or black)

2 whole bay leaves

1/2 curry cube or 1 T mild curry powder

2 tsp ground cumin

1/ 2 tsp paprika

salt and pepper

5 cups vegetable or chicken stock

1 tsp fish sauce

1 cup coconut milk

1 cup coarsely chopped fresh coriander leaves


Heat oven to 400. On a baking sheet, toss sliced carrots with olive oil, salt and pepper. Slide into the oven and roast 25 - 30 minutes while you cook the rest of the stew. You can pull them out of the oven when they are a roast and golden.

Heat 2 T olive oil in large soup pot over medium heat.

Add onion, celery, tomatoes, ginger and garlic. Cook, stirring often, until softened and juicy.

Add spices and curry cube, bay leaves, lentils, salt and pepper. Stir well to coat. Once you start to really smell the curry, stir well and start to add the stock. Bring to a boil, and reduce heat to simmer 25 - 30 minutes or until the lentils are cooked to your preference. The soup will be quite thick. Add the fish sauce and coconut milk.

Adjust seasoning and spice to taste.

Stir in roasted carrots once they are well roasted. Stir in chopped cilantro.


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