Spicy Carrot and Lentil Stew with Pear and Cucumber Topping

5 from 2 votes
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 86 kcal


  • 200 g Carrots
  • 1 small Red Onion
  • 15 g Fresh ginger
  • 0,5 bunch Fresh coriander
  • 150 g Lentils red
  • 1 tbsp Rapeseed oil
  • 500 ml Vegetable broth
  • 200 ml Unsweetened coconut milk
  • 0,5 Cucumber
  • 0,5 Pear fresh
  • Red chilli flakes
  • 1 tbsp Freshly squeezed lemon juice
  • Salt


  • Peel the carrots and cut into thin slices. Peel the ginger, cut into thin slices, then roughly chop. Peel the onion, halve and cut into fine cubes. Pluck the coriander leaves from the stalks and set aside. Chop the stalks finely. The oil Heat in a saucepan, sauté carrots, onions and ginger, add lentils and sauté briefly.
  • Pour in the stock and coconut milk, bring to the boil, cover and simmer over a medium heat for 10-15 minutes. Season with finely chopped coriander stalks, chilli flakes and a little salt.
  • In the meantime, peel half the cucumber in strips, cut in half and remove the seeds with a teaspoon. Cut the cucumber halves into small pieces. Halve the pear, remove the core and cut the pear half into slices and then into small pieces and mix with lemon juice and a little salt. Roughly chop the coriander leaves and mix in.
  • Season the stew with salt and chilli flakes and serve sprinkled with the cucumber and pear mixture.


Serving: 100gCalories: 86kcalCarbohydrates: 9.1gProtein: 3.5gFat: 3.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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