Red Lentil Vegetable Stew

Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

A hearty, well-seasoned vegetarian soup.

Ingredients Nutrition


  1. Add the lentils and water to a saucepan; cover and bring to a boil.
  2. Lower the heat and simmer for 15 minutes.
  3. In a large pot, heat the oil over medium-low heat.
  4. Add in the onion; cook and stir occasionally until onion is slightly limp.
  5. Add in garlic, cumin, garam masala, and curry powder; cook/stir for about 3 minutes.
  6. Add in lentils and cooking liquid.
  7. Season with salt to taste.
  8. Add in the cauliflower; stir.
  9. Bring to a simmer, cover and cook for 10 minutes.
  10. Add in tomatoes, corn, and peas; continue to simmer for 5 more minutes.
  11. Add in cilantro; stir.
  12. Season further if desired.
  13. Serve hot over rice.


Most Helpful

This was delicious and my whole family liked it. It wasn't very spicy, but it may be the kind of curry I have. I omitted the tomatoes because I'm allergic and just added a little more water. Flavour was very nice.

Food4Life August 24, 2009

This was our dinner for tonight. I decided right on seeing this that I had to make it for dinner tonight. I'm so glad I did! Instead of making this as a soup, I made this as our main course vegetable. I cut down on the oil by 1 tbsp. and used 2 tsps. of freshly ground cumin seeds instead of 1 tsp. I omitted the cauliflower florets altogether. I used 1 1/2 tsps. of salt. My family enjoyed this with hot rotis(Indian flatbreads) and I loved it with warm white bread. Thank you for sharing this. It's going to be a regular on our table!

Charishma_Ramchandani October 08, 2003

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