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How to Make Curried Tomato and Red Lentil Stew - A Step-by-Step Guide

Curried Tomato and Red Lentil Stew is a hearty and flavorful dish that is perfect for a cozy dinner on a chilly evening. This stew combines the warmth and spiciness of curry with the earthy, nutty flavor of red lentils, creating a dish that is not only delicious but also incredibly nutritious.

This recipe is a twist on traditional tomato-based stews, as it uses a blend of aromatic spices like cumin, coriander, and turmeric to give it a unique and exotic flavor. The addition of coconut...

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Ingredients

  • ¼ cup cilantro sprigs
  • 3 tablespoons olive oil, divided, or more to taste
  • 1 large yellow onion, finely chopped
  • 1 tablespoon grated ginger, or to taste
  • 2 ½ teaspoons salt, divided, plus more to taste
  • 2 tablespoons curry powder, or to taste
  • 7 ¾ cups water, divided
  • 1 cup red lentils
  • 1 pint cherry tomatoes
  • 2 tablespoons coconut milk powder
  • 1 (8.8 ounce) package naan bread
  • 1 (8 ounce) package carrots, peeled and grated
  • ½ teaspoon ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Separate cilantro leaves and stems. Chop leaves and set both aside.
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
  • Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
  • Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
  • Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
  • Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

    • Nutrition

    405 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 5mg
    • Sodium: 1178mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 17g
    • Total Sugars: 5g
    • Protein: 16g
    • Vitamin C: 16mg
    • Calcium: 61mg
    • Iron: 4mg
    • Potassium: 625mg

    Categories

    Stew recipes
    Tomato recipes
    Red lentil recipes
    Curry recipes
    Main recipes