Easy Vegetarian Lentil Stew

Name: Easy Vegetarian Lentil Stew
Prep time: 5 min
Cook time: 50 min
Yield: 10 cups
Ingredients: 2 tablespoons olive oil; 1 big onion; 2 carrots; 3 garlic; 1 tablespoon ginger; 2 tablespoons curry powder; 1/4 teaspoon ground black pepper; 1 can (170-g/6-oz) tomato paste; 1 can (400-g/14-oz) tomato; 8 cups vegetable stock; 1 bag (450g/1-lb) lentils; 1 teaspoon salt; Greek yogurt for garnish

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
10 cups
Calories
114 kcal
Course
Main Course
Cuisine
Chinese

Easy Vegetarian Lentil Stew

Justin Wright

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This easy lentil stew is tomato-based and spiced with curry powder and aromatics. It takes merely 10 minutes to prepare, and yields a creamy, rich, and hearty stew that is tasty enough to serve as a main. Make it ahead of time so you can have nutrition-packed meals throughout the week!

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Ingredients

Servings

2 tablespoons olive oil (or butter)
1 big onion , minced
2 carrots , sliced
3 garlic , minced
1 tablespoon ginger , minced
2 tablespoons curry powder (*Footnote 1)
1/4 teaspoon ground black pepper
1 can (170-g/6-oz) tomato paste
1 can (400-g/14-oz) tomato , diced
8 cups vegetable stock
1 bag (450g/1-lb) lentils
1 teaspoon salt (or to taste)
Greek yogurt for garnish (Optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and carrot. Cook onion and stir occasionally until tender and pale yellow, 8 to 10 minutes.
Add garlic and ginger. Cook and stir for 1 minute.
Turn to low heat. Add curry powder and ground black pepper. Stir for 1 minute.
Add tomato paste. Stir for 1 to 2 minutes. If the paste starts to stick, pour in a bit of chicken stock and use your spatula to scrape the brown bits off the pan.
Add diced tomato, chicken stock, and lentils. Cook over medium high heat until simmering. Stir occasionally. Turn to low heat, cover, and simmer for 30 minutes. Add salt to adjust seasoning to taste.
Serve hot over steamed rice as a main or by itself as a side, with Greek yogurt on top (if using).

Notes

I highly recommend using Madras curry powder in this recipe. Or you can use a mix of two types curry powder.

Nutrition Information

Show Details

Serving 1/2 cup of the stew Calories 114kcal (6%) Carbohydrates 18g (6%) Protein 6.9g (14%) Fat 2.1g (3%) Sodium 437mg (18%) Potassium 397mg (11%) Fiber 8g (32%) Sugar 2.9g (6%)