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Indian Masala Lentil Stew with Potatoes and Peas
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 cup dried green lentils, rinsed
  • 2 medium potatoes, peeled and cubed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
  • Stir in the garlic, ginger, cumin seeds, turmeric, garam masala, and chili powder. Cook for one minute until the spices smell fragrant.
  • Add the rinsed lentils, cubed potatoes, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and potatoes are tender.
  • Stir in the frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.
  • Remove the pot from the heat. Serve the stew topped with chopped cilantro and lemon wedges on the side.

Notes

Add the peas only at the end so they stay bright and slightly firm. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot