Description
A comforting, anti-inflammatory turmeric-lentil vegetable bowl packed with flavor, fiber, and healing spices. Perfect for batch-cooking and weeknight meals.
Ingredients
1 tbsp avocado oil
2 cloves garlic, chopped
1 tbsp fresh ginger, minced
1 small onion, diced
1 cup red lentils
2 cups vegetable broth
1 tsp ground turmeric
1/2 tsp black pepper
Pinch of cinnamon
2 carrots, chopped
1 zucchini, chopped
2 cups baby spinach
1/2 lemon, juiced
1 tbsp hemp seeds
Instructions
1. In a large pan, heat avocado oil over medium heat.
2. Sauté garlic, ginger, and onions until fragrant.
3. Add red lentils and vegetable broth.
4. Stir in turmeric, black pepper, and cinnamon.
5. Add chopped carrots, zucchini, and baby spinach.
6. Cover and simmer for 20–25 minutes until lentils are tender.
7. Finish with lemon juice and hemp seeds.
Notes
This dish stores well and tastes even better the next day.
Great with added wild-caught salmon or chickpeas for extra protein.
Use cauliflower rice or quinoa as an alternative base.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Anti-Inflammatory
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: turmeric, lentils, vegetables, anti-inflammatory, healthy bowl