Tasty Turmeric Rice & Lentil Stew In A Few Simple Steps | Recipe

The next time you want a light yet filling vegetarian-friendly meal, how about making turmeric rice and brown lentil stew? With the current warnings about global food access, learning how to make resourceful yet tasty meals is something to consider. Today’s recipe features 2 dry ingredients that can be stored well to last long and are each costs a few dollars per pack (at least for now.)

Peas and rice. The spices in this dish are for health, flavour and added colour. Pumpkin and squash are optional but they do add a thicker consistency. I used a slice of each so you don’t need much for this recipe. If you don’t have either, add an extra potato or something like okra that ‘breaks down’ and add more body.

Turmeric rice and lentil stew is easy to make and doesn’t take a lot of prep or cooking time. 


(Serves 4)


Rinse rice and place in pot of water. Add a couple punches of turmeric. Boil 15-20 mins. Drain if needed. Set aside and cover.



  • 1/2 pack of brown lentils
  • 1 English (or sweet) potato
  • 1 onion
  • 4 garlic pods
  • 1 tomato
  • piece of pumpkin
  • piece of squash
  • Water
  • Salt, paprika, turmeric & curry spices 
  • Oil (2-3)
  • 2 big leaves Chinese cabbage (or whatever greens you have)
  • Herbs (thyme, marjoram, cilantro) 
  • Coconut milk (I usually add but didn’t have any this time.)


Wash lentils good

Peel and cube potato 

Dice onion and garlic 

Cut tomato in chunks 


1 pot

1 pan 

1 Pot spoon

To make lentil stew:

  1. Add onion to a (medium) heated pan with oil. In 2 mins. Add garlic, 1/2 of the herbs and all of curry spices. (I use one of my special blends that will be available in the online shop from June, 2022 so stay in tune for that.) 

2. Add tomato chunks and a minute after, the potato cubes and lentils. Stir well so the peas and potato absorbed the spices. Lightly braise the potato then add coconut milk then enough fresh water to cover the ingredients, along with greens of your choice and a couple pinches of salt. 

3. Let the peas cook for about 15-20 minutes, checking water level and flavour once or twice in between. If you want to use a lid, cover the pot only 3/4, not fully. When it’s close to ready, add the rest of the herbs and a garlic pod. Lower heat a bit and let simmer.

Serve when it’s ready.

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