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.