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Spicy Indian Red Lentil Stew with Spinach and Tomatoes
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 2 tomatoes, diced
  • 4 cups fresh spinach
  • Salt 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 chopped onion and minced garlic. Cook for 3 minutes until the onion softens.
  • Stir in the ground cumin, turmeric, and chili powder. Cook for 1 minute to toast the spices.
  • Add the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15 minutes, stirring now and then.
  • Stir in the diced tomatoes. Continue simmering for 10 more minutes until the lentils break down and the stew thickens.
  • Add the fresh spinach and stir until it wilts, about 2 minutes. Taste and add salt as needed.
  • Ladle the stew into bowls. Top each serving with chopped cilantro and a squeeze of lemon.

Notes

Add the spinach only at the end so it stays bright green instead of turning dull. For a milder version, cut the chili powder in half before cooking. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board, Wooden spoon