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Indian Spiced Lentil, Turnip, and Sweet Potato Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 cup brown lentils, rinsed
  • 2 medium turnips, peeled and cut into 1-inch cubes
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • Lemon wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic, ginger, cumin seeds, turmeric, garam masala, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
  • Add the brown lentils, turnip cubes, and sweet potato cubes to the pot. Pour in the vegetable broth and stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the lentils are tender and the vegetables are cooked through.
  • Season with salt and black pepper. Taste and adjust the seasoning if needed.
  • Ladle the stew into bowls. Top each serving with chopped cilantro and serve with lemon wedges on the side.

Notes

Brown lentils keep their shape better than red lentils during the simmer, which helps the stew stay chunky. If the broth thickens too much after sitting, add a splash of water when reheating. The lemon wedges brighten the spices right before eating, so add them at the table rather than during cooking.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife