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Indian-Spiced Salmon Stew with Lentils
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound salmon fillets, cut into 1-inch pieces
  • 1 cup red lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the cumin, turmeric, and garam masala. Stir for 30 seconds to toast the spices.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Add the rinsed red lentils, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the lentils are tender.
  • Gently add the salmon pieces to the pot. Simmer for 5 to 7 minutes until the salmon is cooked through and flakes easily.
  • Remove the pot from the heat. Stir in the chopped cilantro. Serve with lime wedges on the side.

Notes

Red lentils break down slightly during cooking and help thicken the broth, so avoid substituting green or brown lentils if you want the same texture. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers keep well in the fridge for two days and reheat gently on the stove without breaking up the salmon too much.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board