Indian-Style Yellow Lentil Stew (Vegan, Gluten-Free)

Sharon Palmer

This is one of my all-time favorite plant-based stews. Rich with the spices and flavors of Indian dal (a lentil curry), it is hearty, simple, an absolutely delicious. This Indian-Style Yellow Lentil Stew can be whipped up in about 45 minutes with only 10 ingredients (not including pantry staples). The stew is 100% plant-based (vegan), oil- and salt-free, and gluten-free too. 

Based on the humble lentil—a staple in Indian cuisine—along with spices, tomatoes, and root vegetables, such as carrots, onions and potatoes, the nutrition power just shines through in this one-dish meal. It’s rich in protein, fiber, vitamins, minerals, and powerful antioxidant compounds compliments of the colorful plant foods. Simply serve it with a vegetable or green salad, and some whole grain naan or other bread, and you’ve got a plant-powered meal to remember. 

The secret ingredient in this recipe is fresh ginger—which offers just the right pungent, sweet-spicy bite. And the fragrance of this stew is quite impressive. Though this stew is so pretty, thanks to its sunny color of yellow lentils, red bell pepper, carrots, and tomatoes, you can shift the color palate with different choices of ingredients. You can try a different type of lentil (green, brown, red) or vegetables (green beans, peas, sweet potatoes) in the recipe. 

I recently made a triple batch of this recipe to serve a large crowd of 12 for a simple dinner party over the holidays. I served the large pot right on the buffet table, with stacks of hodgepodge soup bowls, and a build your own sandwich bar to go with it. It was a comforting meal, which was really easy on the planning (as well as pocket book) for me. Try this recipe to warm up your mind, body and soul. It works!

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Indian-style Yellow Lentil Stew (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x
Scale

Ingredients

  • 8 ounces yellow lentils, dried
  • 3 cups vegetable broth
  • 3 carrots, sliced
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 small red or yellow potatoes, chopped
  • 1 cup canned diced tomatoes (may use fresh, if desired)
  • 1 teaspoon garam masala
  • 1/2 teaspoon grated fresh ginger
  • 2 cloves minced garlic
  • ¼ teaspoon red chili flakes

Instructions

  1. Place all ingredients in a large pot, stir well and bring to simmer.
  2. Cook for about 35 – 40 minutes, until all vegetables are tender.  Adjust seasonings as needed.

Notes

InstantPot Directions: Place all ingredients in the container of the InstantPot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.

Slowcooker Directions: Place all ingredients in the container of the Slowcooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately.

 

Nutrition

  • Serving Size: 1
  • Calories: 215
  • Sugar: 6 g
  • Sodium: 322 mg
  • Fat: 1 g
  • Carbohydrates: 41 g
  • Fiber: 14 g
  • Protein: 12 g

Keywords: stew, lentil

Try some of my other favorite soup and stew recipes, such as:

Three Sisters Chili
Roasted Butternut Squash Soup with Hazelnuts
Vegetable Stone Soup

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