Indian Lentil Stew

READY IN: 1hr 35mins
Recipe by DailyInspiration

This recipe is from Gourmet Today and is a South African take on an East Indian Lentil Stew. Not too spicy, but very fragrant according to the recipe notes. Haven't tried this recipe yet, but plan to very soon. Prep time does not include soaking time for lentils.

Top Review by Annacia

This makes a lot, I cut the recipe in half and there was still at least enough for at least 4 servings. This isn't a bad thing however because it delicious. I did swap out the rice in favor of barley and I don't think that it suffered from the swap at all. The seasonings all play very nicely together. It was a great choice for these cooling Fall days and evenings. Thanks for sharing. :D

Ingredients Nutrition

Directions

  1. Soak lentils in water to cover for 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and tie into a bundle with string.
  2. Heat oil in a 4-qt. heavy pot over moderate heat until hot, but not smoking. Add onions and cheesecloth bundle and cook, stirring occasionally, until onions are softened, 6-8 minutes. Stir in tomatoes, chile, garlic, garam masala, cumin, coriander, and turmeric, bring to a simmer, stirring occasionally, until tomatoes have broken down, about 10 minutes.
  3. Drain lentils in a sieve and add to onion mixture. Stir in water, bring to a simmer, and simmer, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes. Discard cheesecloth bundle and stir in salt. Arrange zucchini in an even layer on top of stew. Cook, covered, until zucchini is tender, about 10 minutes. Sprinkle stew with cilantro and serve over rice.

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