This warmly spiced lentil stew leans on humble pantry staples — green or brown lentils simmered with diced onion, carrot, garlic, and a fragrant blend of turmeric, cumin, and coriander — until everything turns tender and deeply savory. Diced tomatoes and vegetable broth build a rich, brothy base, while a finishing splash of fresh lemon juice and a scatter of chopped parsley keep the whole pot tasting bright and vibrant. It's naturally a wonderful fit for a vegetarian table, built entirely from plants and pantry seasonings with nothing to work around. Crumbled feta on top adds a salty, creamy contrast if you want it, and a wedge of lemon on the side never hurts. Serve it in deep bowls with something to mop up the juices, and you've got a comforting, one-pot meal that's just as good reheated the next day.
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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.
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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