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 Curried 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!