Mediterranean Diet Friendly Mediterranean Lentils with Turmeric and Lemon

Total time50 min

Prep time15 min

Cook time35 min

Mediterranean Diet Friendly Mediterranean Lentils with Turmeric and Lemon

This vibrant lentil stew leans on turmeric, cumin, and coriander for warmth, while diced tomatoes and a good glug of extra-virgin olive oil build a deeply savory base. Green or brown lentils simmer low and slow with sweet carrots, onion, and garlic until they're tender and creamy without any heavy lifting, and a finishing squeeze of fresh lemon juice keeps the whole pot bright. Chopped parsley stirred in at the end adds a fresh, herby lift that balances all that earthy spice. It's a one-pot meal that's equally good scooped up with crusty bread or spooned over a bowl of grains, and it reheats beautifully for lunches all week. With olive oil, legumes, vegetables, and citrus doing the heavy lifting, this is a natural fit for a Mediterranean-style plate.

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Ingredients

4 servings

1 cup green or brown lentils, rinsed and picked over
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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)
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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