Indian Lentil Stew
Warm, hearty, and brimming with aromatic spices, this Indian Lentil Stew is the ultimate comfort food. Made with protein-packed red lentils (masoor dal), tender carrots, and a medley of fragrant spices like cumin, turmeric, and garam masala, this stew is a celebration of bold flavors and wholesome nutrition. Fresh ingredients like garlic, ginger, tomatoes, and green chilies infuse the dish with brightness, while curry leaves and cilantro add an authentic Indian touch. Easy to prepare in under an hour, this one-pot recipe is perfect for cozy weeknight dinners or meal prep. Serve it with basmati rice, naan, or enjoy it on its own for a satisfying vegetarian or vegan option that's naturally gluten-free. Whether you're familiar with Indian cuisine or looking to explore new flavors, this recipe will have you coming back for seconds!
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 small Green chili, finely chopped (optional)
- 2 medium Carrots, diced
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 8 leaves Curry leaves
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves, chopped (for garnish)
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the oil or ghee over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Stir in the chopped onions and sauté for 5–7 minutes until they are golden brown.
Add the minced garlic, ginger, and green chili (if using). Cook for 1–2 minutes until the raw aroma disappears.
Mix in the turmeric powder, coriander powder, and curry leaves. Sauté for 1 minute to toast the spices.
Add the diced carrots and chopped tomatoes. Cook for 5–7 minutes, stirring occasionally, until the tomatoes become soft and mushy.
Pour in the washed red lentils and water. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low, partially cover the pot, and let the stew simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew thickens.
Stir in the salt, garam masala, and lemon juice. Adjust seasoning to taste.
Turn off the heat and garnish the stew with freshly chopped cilantro leaves.
Serve hot as a standalone dish or alongside basmati rice, naan, or roti.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
