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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the red lentils thoroughly under cold running water until the water runs clear. Set aside.

Step 2

In a large pot or Dutch oven, heat the oil or ghee over medium heat.

Step 3

Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

Step 4

Stir in the chopped onions and sauté for 5–7 minutes until they are golden brown.

Step 5

Add the minced garlic, ginger, and green chili (if using). Cook for 1–2 minutes until the raw aroma disappears.

Step 6

Mix in the turmeric powder, coriander powder, and curry leaves. Sauté for 1 minute to toast the spices.

Step 7

Add the diced carrots and chopped tomatoes. Cook for 5–7 minutes, stirring occasionally, until the tomatoes become soft and mushy.

Step 8

Pour in the washed red lentils and water. Stir to combine, then bring the mixture to a boil.

Step 9

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.

Step 10

Stir in the salt, garam masala, and lemon juice. Adjust seasoning to taste.

Step 11

Turn off the heat and garnish the stew with freshly chopped cilantro leaves.

Step 12

Serve hot as a standalone dish or alongside basmati rice, naan, or roti.

Nutrition Facts

Serving size	1758.4 grams (1758.4g)

Amount per serving	% Daily Value*
Calories	694

Total Fat 31.10g	40%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2530mg	110%
Total Carbohydrate 88.00g	32%
Dietary Fiber 29.20g	104%
Total Sugars 22.70g
Protein 25.60g	51%

Vitamin D 0IU	0%
Calcium 302mg	23%
Iron 14mg	80%
Potassium 2300mg	49%

*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.

Source of Calories

Fat: 38.1%

Protein: 13.9%

Carbs: 47.9%