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Indian Masala Lentil Stew with Potatoes and Turnips
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups
  • Wooden spoon

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 2 medium potatoes, peeled and cubed
  • 2 medium turnips, peeled and cubed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the cumin seeds and cook for 30 seconds until they start to pop.
  • Stir in the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
  • Add the turmeric, coriander, garam masala, and chili powder. Stir for 1 minute to toast the spices.
  • Add the potatoes, turnips, and lentils to the pot. Pour in the vegetable broth and add the salt. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice, until the lentils and vegetables are tender.
  • Remove the lid and simmer for 5 more minutes if you prefer a thicker consistency. Serve hot with chopped cilantro on top.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. For a milder version, reduce the chili powder to 1/4 teaspoon. Leftovers keep well in the fridge for up to 4 days and reheat smoothly on the stovetop.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife, Measuring cups, Wooden spoon