Indian-Inspired Lentil Stew Recipe
Indian-inspired lentil stew is comfort food dressed up in bold spices, warming you faster than gossip over chai with your best girlfriends.
The lentils soak up cumin, turmeric, and coriander like little flavor sponges that scream, “Yes, queen, I am the moment.”
Carrots and tomatoes add sweetness, while garlic and ginger bring that “don’t mess with me” energy your weeknight dinners desperately need.
This stew simmers into a rich, aromatic bowl that feels like a hug, minus the emotional baggage and awkward side conversations.
Grab naan or rice, because this stew demands carbs like eyeliner demands wing symmetry.
Indian-Inspired Lentil Stew Recipe
A fragrant vegan lentil stew infused with Indian spices, vegetables, and herbs for a hearty, nourishing meal.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Ginger – 1 tbsp grated
- Carrots – 2 medium chopped
- Tomatoes – 2 cups diced
- Red lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Coconut milk – 1 cup
- Cumin – 1 tsp
- Coriander – 1 tsp
- Turmeric – 1 tsp
- Garam masala – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Heat olive oil in a pot.
- Sauté onion, garlic, ginger, and carrots for 6 minutes.
- Stir in cumin, coriander, turmeric, garam masala, and chili powder.
- Add lentils, tomatoes, broth, salt, and pepper.
- Bring to boil, reduce heat, simmer 30 minutes.
- Stir in coconut milk, simmer 10 more minutes.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 49 g
- Fiber: 15 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Vitamin A: 55%
- Vitamin C: 25%
- Iron: 30%
- Folate: 40%
- Magnesium: 20%
Additional Notes
- Swap red lentils for green if you prefer more bite.
- Add spinach during the last 5 minutes for extra greens.
- Leftovers taste even better after flavors deepen overnight.
