Easy Vegetarian Lentil Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Servings
10 cups
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Calories
114 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Vegetarian Lentil Stew
Description
Easy Vegetarian Lentil Stew brings together lentils simmered in vegetable stock with tomato paste and diced tomatoes, creating a thick and wholesome base. The process begins by gently cooking onions and carrots until soft, then layering in minced garlic and ginger followed by aromatic curry powder and black pepper. Tomato paste is incorporated to enrich the stew, and scraping browned bits off the pan adds depth. The stew simmers until the lentils absorb the flavorful broth, resulting in a satisfying texture with tender lentils and softened vegetables.
The curry powder and ginger contribute a mild warmth and subtle spice without overwhelming heat, paired with the natural sweetness from carrots and tomatoes. This stew works well served hot over steamed rice, making it a filling option for vegetarian meals or as a side dish alongside other items. The inclusion of a dollop of Greek yogurt adds a cool, creamy balance to the warm spices if desired.
For best flavor, using Madras curry powder is recommended to enhance the curry notes. Adjust salt to taste and consider using quality vegetable stock to enrich the broth. This stew reheats well and can be prepared ahead, making it convenient for meal planning or leftovers.
Ingredients
- 2 tablespoons olive oil (or butter)
- 1 onion minced, big
- 2 carrot sliced
- 3 garlic , minced
- 1 tablespoon ginger , minced
- 2 tablespoons curry powder (*Footnote 1)
- 1/4 teaspoon black pepper ground
- 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 Optional, for garnish
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
- Use Madras curry powder or a mix of curry powders for a balanced flavor.
- Adjust salt to taste at the end of cooking to suit preference.
- This stew pairs well with steamed rice but can be served alone as a side dish.
- Leftovers reheat well for a quick meal the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 114 kcal
% Daily Value*
| 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 | 8% |
| Fiber | 8g | 32% |
| Sugar | 2.9g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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