Indian Lentil Stew
Lentil stew is my favorite easy comfort food recipe. The combination of curry, lentils, and sweet potatoes is the perfect balance of textures and flavors.
Servings 6
Calories 332kcal
Equipment
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, constantly stirring 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, occasionally stirring, until vegetables are tender.
- Serve with sour cream, fresh lime wedges, and fresh chopped cilantro, on a bed of fluffy basmati rice, or quinoa and toasty naan bread.
Notes
Options:
- For a creamer, stew adds 1/2 cup full-fat unsweetened coconut milk at the end of cooking time. Thus, making it a coconut curry.
- For a creamer, stew adds 1/2 cup full-fat unsweetened coconut milk at the end of cooking time. Thus, making it a coconut curry.
- Note, I use curry powder, not curry leaves.
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