Indian-Inspired Lentil Stew

Name: Indian-Inspired Lentil Stew recipe
Prep time: 15 min
Cook time: 1 h
Yield: 4 servings
Cuisine: Global
Ingredients: 2 (14.5 ounce) cans vegetable broth; 1 cup dry lentils, rinsed; 2 (14.5 ounce) cans stewed tomatoes, undrained; 1 small sweet potato (garnet yam), cut into small cubes; ½ cup chopped onion; 6 cloves garlic, minced, or more to taste; 2 leaf (blank)s bay leaves; 1 teaspoon yellow curry powder; ½ teaspoon cumin seeds; ½ teaspoon kosher salt; 1 pint cream

by Chloe Stewart 1 year ago

5 (1)

1 hour

705.5 kcal

59.6 g carbs

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Description

A warm and hearty Indian-inspired lentil stew. Perfect for a cold night. The flavors of curry and cumin make this a very tantalizing dish and fill the kitchen with a very aromatic fragrance. This dish is easy to prepare and very yum! I like to serve this over steamed brown rice and with naan.

Ingredients

2 (14.5 ounce) cans vegetable broth
1 cup dry lentils, rinsed
2 (14.5 ounce) cans stewed tomatoes, undrained
1 small sweet potato (garnet yam), cut into small cubes
½ cup chopped onion
6 cloves garlic, minced, or more to taste
2 leaf (blank)s bay leaves
1 teaspoon yellow curry powder
½ teaspoon cumin seeds
½ teaspoon kosher salt
1 pint cream

Directions

1. Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. Taste to adjust spices. Stir in cream and serve.

Nutrition Facts

serving: 4 servings

calories: 705.5 kcal

carbohydrates: 59.6 g

protein: 18.7 g

saturated fat: 27.6 g

cholesterol: 163 mg

sodium: 1173.8 mg

fiber: 19.2 g

sugar: 13.2 g