Curry Red Lentil Stew Recipe With Tomatoes
This hearty and aromatic red lentil stew is a comforting bowl of goodness that is sure to warm you up on a chilly day. The blend of fragrant spices, tender lentils, and tangy tomatoes creates a rich and flavorful dish that is both satisfying and nutritious. Topped with a dollop of creamy Greek yogurt and a sprinkle of fresh cilantro, this stew is a delightful combination of textures and tastes that will have you coming back for more.
— Constant Cookbook
Ingredients
- 1 tbsp canola oil
- 1 medium onion, chopped
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 2 tsp garam masala
- 2 tsp curry powder
- 1 1/2 cups red lentils
- 3 cups vegetable broth
- 1 (14 oz) can diced tomatoes, including juices
- Salt and pepper, to taste
- 1/4 cup plain nonfat Greek yogurt
- 4 tsp minced cilantro
Instructions
- Heat the canola oil in a large saucepan set over medium heat.
- Add the onions and cook, stirring occasionally, until the onions are soft, 5 to 7 minutes. Stir in the ginger and cook for 2 minutes.
- Add the garlic, garam masala and curry powder, and cook for 1 minute.
- Stir in the lentils and broth and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lentil are tender, 15 to 20 minutes.
- Add the tomatoes. Season to taste with salt and pepper.
- Divide the stew between 4 bowls, and garnish each with 1 tablespoon yogurt and 1 teaspoon cilantro. Serve.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 1.25 Cups Stew + 1 Tbsp Yogurt
- Calories: 282.1 kcal
- Carbohydrate Content: 35.2 g
- Protein Content: 12.8 g
- Fat Content: 11.4 g
- Saturated Fat Content: 1.1 g
- Sodium Content: 901.7 mg
- Fiber Content: 11.7 g
- Sugar Content: 9.1 g
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