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Vegetarian lentil stew

Indian Lentil Stew

Lentil stew is my favorite easy comfort food recipes. The combination of curry, lentils and sweet potatoes is the perfect balance of textures and flavors.
5 from 1 vote
Print Recipe
Course: Main Course
Cuisine: Indian
Keyword: Indian Lentil Stew, Lentil Curry
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 332kcal

Ingredients

  • 2 T Coconut Oil cold-pressed
  • 1 Large Onion chopped
  • 1 T Curry powder add more to taste if you like
  • 2 T Flour
  • 20 ounces Vegetable broth
  • 1 Cup Dried lentils sorted and rinsed
  • 1/2 tsp Salt I use pink salt
  • 3/4 Cups Apple juice
  • 4 Cups Sweet potatoes peeled and diced (1" pieces)
  • 1 1/4 Cup Frozen sweet peas

Optional

  • 1/8 tsp garam marsala for spicer stew
  • 1/2 cup full-fat coconut milk added at the end for creamer stew

Instructions

  • In a dutch oven or stockpot melt the coconut butter over medium heat.
  • Add onions and curry powder; cook 2 minutes, stirring occasionally.
  • Stir in flour. Gradually add broth, stirring constantly until thickened.
  • Stir in lentils and salt. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
  • Stir in apple juice, sweet potatoes, and peas. Heat to boiling.
  • Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
  • Serve with sour cream, fresh lime wedges, and fresh chopped cilantro. Over a bed of fluffy basmati rice, or quinoa and toasty naan bread.

Nutrition

Serving: 8g | Calories: 332kcal | Carbohydrates: 52g | Protein: 12g | Fat: 9g | Saturated Fat: 8g | Sodium: 629mg | Potassium: 803mg | Fiber: 15g | Sugar: 11g | Vitamin A: 13034IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 5mg
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