Indian-Spiced Red Lentil Stew with Spinach
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 4 cups fresh spinach
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic, cumin, turmeric, garam masala, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
- Add the rinsed red lentils, vegetable broth, and diced tomatoes with their liquid. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring now and then, until the lentils are tender.
- Stir in the fresh spinach and cook for another 3 minutes until it wilts. Season with salt and black pepper.
- Serve the stew hot with lemon wedges on the side for squeezing over each bowl.
Notes
If the stew thickens too much after sitting, add a splash of broth when reheating. For a milder version, reduce the cayenne to a pinch. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife