Be ready for spring with this versatile Red Lentil Stew, perfect on its own or served over a bed of your favorite rice.
This simple Red Lentil Stew is a warming dish perfect for the end of winter and the welcome of spring. Packed with Indian spices and protein rich red lentils, it cooks on the stove into a hearty stew perfect for eating like soup or serving over rice.
I am continually impressed with the versatility of the simple combination of onion, celery and carrots. Together, they are called mirepoix when chopped as the base for many recipes. Because both onion and carrots store great throughout winter, they are great to turn to in order to still get a dose of veggies in as the base of a warming meal.
Red lentils are a quicker cooking variety of lentils, and they serve as the main ingredient for this dish. When complimented with ginger, garlic, curry spices, fire roasted tomatoes and coconut milk, you have a simple curried red lentil stew. Thin the mixture as desired with additional broth or coconut milk if you prefer a soup consistency. I love it either way - and also served over cooked white rice.
For more seasonal meal ideas and grocery shopping inspiration, check out my Seasonal Produce Lists I share each month on Uproot Kitchen. Enjoy and be well!
This versatile Red Lentil Stew is perfect on its own or served over a bed of rice @uprootkitchen @healthyaperture Tweet this
Red Lentil Stew
- 1 tablespoon butter (or ghee)
- 1 medium white onion, diced
- 2 stalks celery (about 1 cup diced)
- 2 medium carrots (about 1 cup diced)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 cups red lentils
- 2 teaspoons curry powder
- 1 and 1/2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 2 cups vegetable broth
- 1 can fire roasted tomatoes
- 1 cup coconut milk
- 1 teaspoon salt
- Optional 1 teaspoon sriracha hot sauce, additional coconut milk and chopped cilantro, for garnish
In a heavy bottomed pot, melt butter over medium heat. Add in diced white onion and sauté for 3-4 minutes. Add in diced celery and diced carrots and sauté for 5 minutes until beginning to soften. Stir in minced garlic and ginger , and stir for 1 minute until fragrant.
Add in dry red lentils and seasonings (curry powder, garam masala, turmeric and chili powder). Stir together well.
Pour in vegetable broth and the roasted tomatoes (including the liquid). Bring the mixture to a boil and then reduce to low and simmer for 15 minutes, covered.
Add in coconut milk and salt, and hot sauce if desired, stirring well. Continue to cook covered for an additional 8 minutes.
Adjust seasonings to taste and check the doneness of the lentils (they should be soft but maintain they shape), and cook uncovered for a few minutes until the consistency is as desired. Leaving the mixture to cook longer will result in a thicker stew.
Serve hot with additional coconut milk and cilantro for garnish.
Notes: Leftovers will keep for up to 6 days in the fridge. They will thicken a bit more naturally. If desired, when reheating, add a splash of water to loosen the stew.