There’s something wonderfully comforting about a bowl of lentil stew—it’s hearty, flavorful, and packed with nourishing ingredients. Today, I’m excited to share a reader-contributed recipe for South Indian Lentil Stew as part of my Soup’s On! series.
This one-step recipe takes less than 30 minutes to prep and comes together into a rich, creamy, Indian-spiced stew. Don’t be intimidated by the spice list in this dish—if you’re missing one or two, it will still taste delicious! Serve it over steamed rice for a satisfying meal. Want to keep it vegetarian? Swap the chicken stock for vegetable or mushroom broth. The slow cooker enhances the creamy texture, and extra spinach is an easy way to add even more veggie goodness.
South Indian Lentil Stew
Ingredients:
2 cup dry lentils, red variety
15 ounces canned diced tomatoes
10 ounces chopped frozen spinach, thawed and drained (I use cabbage)
2 cups diced cooked ham or chicken
4 cups canned chicken broth, or vegetable broth
1 small onion, minced
1 teaspoon ground ginger
1 teaspoon garlic powder
1 tablespoon curry powder
1 teaspoon mustard seed or powder
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 tablespoon salt
2 teaspoons sugar
2 teaspoons fresh lemon juice
1/3 cup fresh cilantro, minced
Directions:
Add all ingredients (except lemon juice and cilantro) to a slow cooker and stir to combine. Cover and cook 3-4 hours at high, or 6-7 hours on low. Just before serving, add lemon juice and cilantro. Season with extra salt & pepper if desired.
A big thank you to Melody Schwartz for sharing this delicious recipe! It’s the perfect dish for a cozy night in, and I can’t wait to hear how you enjoy it. Whether you serve it with rice, naan, or alongside your favorite protein, this hearty stew is sure to be a new favorite.
Happy cooking,
Laura
Comments