Categories Blender Garlic Ginger Leafy Green Herb Onion Vegetable Vegetarian Vegan Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
- Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
- Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
- Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.
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Mark Stover
[email protected]This is one of my favorite recipes. It's always a hit with my family and friends.
Lizzy gartz
[email protected]This stew is a great way to get your kids to eat their vegetables.
Michelle Berg
[email protected]I love that this stew is so versatile. You can add any vegetables you like and it always turns out great.
Mojon Karki
[email protected]This is a great recipe for a quick and easy weeknight meal.
RD Specs
[email protected]This stew is so comforting and flavorful. I love the combination of lentils, vegetables, and curry spices.
HA_roon Bashir
[email protected]This stew is a great make-ahead meal. I made it on Sunday and it lasted me all week. It's also really easy to freeze, so I can always have a healthy meal on hand.
Ayabonga Mahlinza
[email protected]I'm not a big fan of lentils, but I really enjoyed this stew. The lentils were cooked perfectly and the vegetables were tender and flavorful. The curry spices were also very well-balanced.
Abu Naeim
[email protected]This stew is a great way to use up leftover vegetables. I added some carrots, celery, and potatoes and it turned out really well. The curry spices gave the stew a nice depth of flavor.
Clara Chelangat
[email protected]This was my first time making curried red lentil stew and it turned out great! The instructions were easy to follow and the stew was ready in no time. I served it with rice and it was a delicious and satisfying meal.
Shopon Rana
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. The lentils are a great source of protein and the vegetables add a lot of nutrients. I also like that it's not too spicy, so my kids can enjoy it too.
Ashley Blevins
[email protected]This stew was absolutely delicious! The lentils were cooked perfectly and the vegetables were tender and flavorful. The curry spices were well-balanced and gave the stew a nice kick without being too spicy.
Anitha Amahle
[email protected]This curried red lentil stew is a flavorful and satisfying dish. The vegetables add a nice crunch and the lentils provide a hearty texture. I especially enjoyed the creamy coconut milk and the warmth of the curry spices.