This curried yellow lentil stew is the kind of comforting, nourishing meal that checks all the boxes: easy to make, budget-friendly, and packed with plant-based goodness. Made with yellow lentils, potatoes, carrots, bell pepper, tomatoes, and fragrant Indian spices, it delivers hearty flavor using simple pantry ingredients. Perfect for weeknight dinners, meal prep, or cozy nights in, this healthy vegan lentil stew is naturally gluten-free, rich in fiber and protein, and satisfying without being heavy. If you’re looking for a flavorful, affordable plant-based meal that comes together in one pot, this curried lentil stew is sure to become a favorite.
This is one of my all-time favorite plant-based stews, which is featured in my book The Plant-Powered Diet. Rich with the spices and flavors of Indian dal (a lentil curry), it is hearty, simple, and absolutely delicious. This Easy 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), made without added salts and sugars, 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 soup 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 double 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!
This soup features yellow lentils, sometimes called golden lentils, which you can find in well stocked markets, global markets, and online. Note: if you use split yellow lentils, the stew takes a shorter time to cook.
1 can (14.5 ounces or 411 grams) diced tomatoes, with liquid
¼ cup (about 15 grams) chopped fresh cilantro (or 1 tablespoon or 2 grams dried cilantro)
Instructions
Heat oil in a large heavy pot or Dutch oven over medium high.
Add onion, garlic, ginger, carrots, bell pepper, and potatoes and sauté for 7 minutes.
Add garam masala, chili flakes, and lentils and sauté for 2 minutes.
Add broth, water, and tomatoes with liquid. Stir well, reduce heat to medium, cover and cook for about 30 minutes, until lentils and vegetables are tender. May add additional water as needed. Should make a thick stew.
Add cilantro, stir well, and serve immediately. Makes 8 servings (about 1 cup each). Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 6 months.
Notes
Garam masala is a popular Indian spice blend, which you can find at most well stocked markets, global markets, and online.
This soup features yellow lentils, sometimes called golden lentils, which you can find in well stocked markets, global markets, and online. Note: if you use split yellow lentils, the stew takes a shorter time to cook.
I like to prepare and serve this recipe out of my Staub Dutch Oven, featured above.
Instant Pot Directions: Place all ingredients in the container of the InstantPot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.
Slow cooker 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.
