Red Lentil Vegetable Stew

"A hearty, well-seasoned vegetarian soup."
 
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Ready In:
1hr 20mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Add the lentils and water to a saucepan; cover and bring to a boil.
  • Lower the heat and simmer for 15 minutes.
  • In a large pot, heat the oil over medium-low heat.
  • Add in the onion; cook and stir occasionally until onion is slightly limp.
  • Add in garlic, cumin, garam masala, and curry powder; cook/stir for about 3 minutes.
  • Add in lentils and cooking liquid.
  • Season with salt to taste.
  • Add in the cauliflower; stir.
  • Bring to a simmer, cover and cook for 10 minutes.
  • Add in tomatoes, corn, and peas; continue to simmer for 5 more minutes.
  • Add in cilantro; stir.
  • Season further if desired.
  • Serve hot over rice.

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Reviews

  1. This was delicious and my whole family liked it. It wasn't very spicy, but it may be the kind of curry I have. I omitted the tomatoes because I'm allergic and just added a little more water. Flavour was very nice.
     
  2. This was our dinner for tonight. I decided right on seeing this that I had to make it for dinner tonight. I'm so glad I did! Instead of making this as a soup, I made this as our main course vegetable. I cut down on the oil by 1 tbsp. and used 2 tsps. of freshly ground cumin seeds instead of 1 tsp. I omitted the cauliflower florets altogether. I used 1 1/2 tsps. of salt. My family enjoyed this with hot rotis(Indian flatbreads) and I loved it with warm white bread. Thank you for sharing this. It's going to be a regular on our table!
     
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