Anti Inflammatory Mediterranean Lentils with Turmeric and Lemon
Warm, deeply savory, and built on a lineup of ingredients that nutrition researchers genuinely get excited about, this bowl is the kind of weeknight dinner that feels like it's doing something good for you — because it is. Green lentils simmer low and slow with turmeric, cumin, and coriander until they're completely tender, soaking up a rich base of tomatoes, vegetable broth, and softened carrots along the way. Turmeric and extra-virgin olive oil are two of the most well-studied ingredients in the anti-inflammatory space, and here they work together in a way that actually tastes incredible rather than medicinal. A finishing hit of fresh lemon juice and roughly chopped parsley lifts the whole pot and keeps the flavors bright. Optional crumbled feta adds a creamy, salty contrast that makes each spoonful feel a little more special. This recipe makes four generous servings, so it's a smart one to batch-cook at the start of the week and reheat whenever you need something satisfying without any effort.
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed and picked over
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 can (14 oz) diced tomatoes, with juices
- 2 cups low-sodium vegetable broth
- ½ tsp salt, plus more to taste
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- ¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
- 2
Add the garlic, turmeric, cumin, coriander, black pepper, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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