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Curried Red Lentil Stew

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 70 min
  • $
Gatheredtable
adapted from Gourmet

Ingredients

  • 1/4 cup canola oil
  • 1 onion, finely chopped
  • 1 1/4 teaspoons salt
  • 2 inches fresh ginger, quartered
  • 5 large garlic cloves, coarsely chopped
  • 5 1/3 cups water
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 cup red lentils
  • 3 medium carrots, sliced into 1/2-inch pieces
  • 3 cups spinach
  • 1 cup frozen peas
  • 1/2 cup chopped fresh cilantro
  • FOR THE DRIZZLE (optional):
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons canola oil

Directions

Prep: 1. Chop onion. Slice carrots into 1/2-inch pieces. Make: 1. Heat oil in a large, heavy bottomed pot or dutch oven. Add onion and 1/4 teaspoon salt and cook until soft, 8-10 minutes. 2. While onion is cooking puree ginger, garlic and 1/3 cup water in a food processor or blender. Add to onions and cook until water evaporates, about 5 minutes. 3. Reduce heat to low, add dry spices and cook until fragrant, about 1 minute. 4. Add lentils and remaining water, stir to combine making sure to scrape any browned pieces from the bottom of the pan. 5. Cover and let simmer for 30 minutes, stirring occasionally. 6. Add carrots and 1 teaspoon salt, stir, re-cover and simmer until carrots are soft and lentils have broken down a bit, about 15-20 minutes. 7. Add spinach, peas, and cilantro and simmer until spinach is wilted and peas are warmed through. 8. If making the optional drizzle, heat oil just before you're ready to serve the stew. Add cumin seeds and red pepper flakes and cook over medium-high heat until fragrant, just under a minute. 9. Serve stew with a drizzle of hot oil.

Goes great with these recipes

Cilantro Lime Rice
Basmati Rice
Wild Rice
Garlic Rice
Cauliflower Rice
Brown Rice
Basic White Rice

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