Autumn Lentil Stew

Autumn Lentil Stew

We roasted our carnival squash and chickpeas with this delicious Turmeric (& a generous drizzle of olive oil).

Separately, we prepared a delicious autumn inspired lentil stew to fill our roasted squash. Here’s how we made our lentil stew:


  • 1 cup lentils, rinsed and drained
  • 1 tomato, ripe, chopped
  • 1 cup carrot slices
  • 1 small onion, diced
  • 1 tbsp crushed garlic
  • Handful baby spinach
  • 3 tsp cumin
  • 1 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1 cinnamon stick
  • 1/2 tsp ginger powder
  • Cracked black pepper and salt to taste
  • 1 tbsp olive oil


  1.  Cook lentils to pack instructions (let boil and simmer in twice the measurement of water or broth/stock until all liquid absorbed and lentil becomes soft)
  2. In a separate and medium size skillet, warm up the olive oil
  3. Lower heat and add cinnamon stick, cumin, turmeric and stir for a few seconds until fragrant (careful not to over brown / burn)
  4. Throw in the onion, garlic and ginger powder and cook for a few mins until onions softened
  5. Add carrots (also if you’re using other root veg, squash/pumpkin, or other veg/fruit, throw it in here)
  6. Add 1/2 cup water or vegetable stock, cover skillet, and let cook for about 10 mins on low heat until ingredients have softened
  7. Add tomato and cook for an additional minute
  8. Add any remaining seasoning or spices such as cinnamon powder, salt and black pepper
  9. Finally add spinach and let wilt before turning the heat off
  10. You can combine with the lentil and top with the roasted chickpeas
  11. Pairs nicely with rice or yogurt. Also on its own with a squeeze of lemon.

Enjoy this recipe and image by @kitchenpedals

Ellie's Best

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