Delhi Lentil Stew

A fragrant and hearty Indian lentil stew, rich with aromatic spices, tomatoes, and coconut milk, served over fluffy basmati rice and garnished with fresh cilantro. A deeply flavorful and comforting meal.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.52/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• one-pot
• stir-fry
• healthy
• comfort food
• budget-friendly
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, finely chopped)
• 4 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon paprika
• 0.25 teaspoon chili powder
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1.5 cup red lentils (rinsed)
• 4 cup vegetable broth
• 1 can full-fat coconut milk (13.5 ounce)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup basmati rice
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 medium yellow onion and cook until softened, about 5-7 minutes.
2. Stir in the 4 cloves minced garlic and 1 inch grated fresh ginger. Cook for 1 minute until fragrant.
3. Add the 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon paprika, and 1/4 teaspoon chili powder. Toast the spices for 30 seconds, stirring constantly.
4. Pour in the 1 (14 1/2 ounce) can diced tomatoes and 1 1/2 cups rinsed red lentils. Stir well.
5. Add the 4 cups vegetable broth, 1 (13 1/2 ounce) can full-fat coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender, stirring occasionally.
6. While the stew simmers, cook the 2 cups basmati rice according to package directions. You can use a rice cooker for convenience.
7. Taste the stew and adjust seasonings if needed. Serve hot over the basmati rice, garnished with fresh chopped cilantro if desired.

Notes

This stew can be made spicier by adding a pinch of cayenne pepper or a chopped jalapeño with the onions. Leftovers will thicken upon cooling; add a splash of water or broth when reheating if desired.

Nutrition (per serving)

• Calories: 710
• Protein: 27.5 g
• Carbohydrates: 105.3 g
• Fat: 20.8 g
• Fiber: 24.1 g
• Sodium: 890 mg
• Saturated Fat: 14.1 g
• Sugar: 8.7 g