Nerve-Calming Lentil & Veggie Stew
A hearty lentil stew simmered with carrots, celery, and warming turmeric, built to be an easy, nourishing weeknight bowl.
This is the kind of stew you start on a chilly afternoon and let simmer while you do something else — lentils, carrots, celery, and onion softening together into something that tastes like it took much longer than it did.
Turmeric and cumin bring warmth to the broth, and turmeric in particular is often included in mental-health-focused nutrition for its place among anti-inflammatory spices, though this bowl is meant as a comforting, plant-forward meal rather than a remedy. Stirring in spinach or kale at the end keeps the greens bright instead of overcooked, and a pot of this keeps well in the fridge for a few days if you want to make a double batch.
Ingredients
- 1 cup red or green lentils — rinsed
- 1 carrot carrot — diced
- 1 stalk celery — chopped
- 1/2 cup onion — diced
- 2 cups vegetable broth or water
- 1 cup spinach or kale — chopped
- 1 teaspoon olive oil
- 1/2 teaspoon ground turmeric — optional, for nerve support
- 1/2 teaspoon ground cumin
- to taste salt and black pepper
Instructions
- 1Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened, about 5 minutes.
- 2Add lentils, vegetable broth, turmeric, and cumin. Bring to a boil.
- 3Reduce heat and simmer for 20 minutes or until lentils are tender, stirring occasionally.
- 4Stir in chopped spinach or kale and cook for an additional 2–3 minutes.
- 5Season with salt and black pepper to taste. Serve warm.