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Red Lentil & Vegetable Stew (Indian Style)

A simple, healthy Indian-style red lentil and vegetable stew that’s easy to cook and packed with plant-based protein and fiber.
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Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup, Stew
Cuisine: Healthy, Indian, Vegetarian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup split red lentils (masoor dal), rinsed
  • 1 tbsp vegetable oil (or light oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 cup carrot, chopped
  • 1 cup chopped mixed vegetables (e.g. beans, peas, cauliflower, bell pepper) use any seasonal vegetables available
  • 2 cups water (or vegetable broth)
  • 1 cup chopped tomato (fresh or canned)
  • ½ tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp garam masala (optional)
  • salt to taste
  • 1 tbsp fresh coriander (cilantro), chopped (for garnish)

Equipment

  • Large pot

Method
 

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 3–4 minutes).
  2. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Add chopped carrot and mixed vegetables. Sauté for 2–3 minutes, stirring occasionally.
  4. Mix in chopped tomato, turmeric and ground cumin. Cook for another 1 minute.
  5. Add rinsed red lentils and water (or vegetable broth). Stir well and bring to a boil.
  6. Reduce heat to low, cover the pot and simmer for about 20 minutes, until lentils and vegetables are soft and stew has thickened. Stir occasionally.
  7. If stew is too thick, add a little water to reach your desired consistency. Season with salt and stir in garam masala (if using).
  8. Switch off heat. Garnish with chopped coriander before serving hot with rice or roti.

Notes

This stew gets thicker naturally as red lentils break down — no need for cream or flour. You can vary vegetables based on season. Leftovers store well in fridge for up to 3–4 days.