Lentils with Turmeric and Carrots Recipe: A Natural Anti-inflammatory

Lentil stew with turmeric and carrots is a delicious and nutritious recipe, ideal for those looking for healthy and balanced options. This dish is known not only for its comforting flavor during the colder weather, but also for its anti-inflammatory benefits and its richness in vegetable protein.

Nutritional benefits

Lentils are an excellent source of plant-based protein, fiber, and iron, making them a key ingredient for vegan or vegetarian diets.

The fiber in lentils helps improve digestive health, while the iron contributes to the production of red blood cells. In addition, when combined with the Turmeric , known for its active compound curcumin, gives this stew anti-inflammatory and antioxidant properties. Curcumin has been studied for its ability to reduce chronic inflammation, which is linked to diseases like arthritis and type 2 diabetes.

Carrots, for their part, are rich in vitamin A and antioxidants, which promote eye health and strengthen the immune system. You can enhance this stew with spices like cumin and garlic, which not only add flavor but also digestive benefits.

Lentils with carrots and turmeric are an easy-to-prepare yet very complete first course. Along with brown lentils, we'll add some healthy carrots and the unique touch that turmeric gives us—simply spectacular!

Ingredients (4 people):

·         400 g of brown lentils (small)

·         3 carrots, 1 onion, 1 leek, 1 garlic clove and 1 tomato

·         1 bay leaf, parsley

·         extra virgin olive oil, salt

·         1 tablespoon of turmeric

Preparation:

1- In a pressure cooker with plenty of water, cook the lentils. If you are using pre-cooked lentils from a glass jar, you can skip this step.

2- In a saucepan, place the chopped leek, tomato, and garlic, and add a bay leaf. Let it simmer for about 20 minutes.

3- Remove the bay leaf and blend the remaining ingredients until smooth. Add the puree to the lentils and stir well.

4- In a frying pan with a drizzle of oil, add the peeled and sliced ​​carrots. Let them cook for about five minutes, then add the turmeric and a pinch of salt. Let it sauté for another minute.

5- Serve the lentils and top with the carrot slices.

References

Aggarwal, B.B., & Harikumar, K.B. (2009). “Potential therapeutic effects of curcumin”. *Biochemical Pharmacology*.

United States Department of Agriculture (USDA). Lentil Nutrition Facts. https://www.usda.gov .

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