Curried Lentil and Vegetable Stew Recipe

Name: Curried Lentil and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup French green lentils, picked over and rinsed; 3 1/2 cups water; Salt; 3 tablespoons vegetable oil; 2 garlic cloves, minced; 1 medium leek, thinly sliced crosswise; 1 tablespoon minced fresh ginger; 2 teaspoons curry powder; 2 plum tomatoes, coarsely chopped; 1 tablespoon soy sauce; 1 medium red potato, peeled and cut into 1/2-inch dice; 1/4 pound okra, sliced crosswise 1 inch thick; 2 ounces snow peas; 2 packed cups baby spinach leaves (2 ounces); 1 tablespoon fresh lime juice; Freshly ground pepper

Servings: persons

1/2 cup French green lentils, picked over and rinsed
3 1/2 cups water
Salt
3 tablespoons vegetable oil
2 garlic cloves, minced
1 medium leek, thinly sliced crosswise
1 tablespoon minced fresh ginger
2 teaspoons curry powder
2 plum tomatoes, coarsely chopped
1 tablespoon soy sauce
1 medium red potato, peeled and cut into 1/2-inch dice
1/4 pound okra, sliced crosswise 1 inch thick
2 ounces snow peas
2 packed cups baby spinach leaves (2 ounces)
1 tablespoon fresh lime juice
Freshly ground pepper

1
In a medium saucepan, cover the lentils with 2 cups of the water and bring to a boil.
2
Cover, reduce the heat to low and simmer until the lentils are barely tender, about 20 minutes.
3
Stir in 1/2 teaspoon of salt.
4
Cover and cook until tender, about 5 minutes longer.
5
Meanwhile, in a large saucepan, heat the vegetable oil.
6
Add the garlic, leek and ginger and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.
7
Add the curry powder and cook, stirring, until fragrant, about 3 minutes.
8
Add the tomatoes and cook, stirring, for 2 minutes.
9
Add the remaining 1 1/2 cups of water, the soy sauce and the potatoes.
10
Cover and simmer until the potatoes are tender, about 10 minutes.
11
Add the okra and simmer until just tender, about 3 minutes.
12
Add the snow peas and spinach and simmer until the snow peas are bright green, about 1 minute.
13
Stir in the lentils, add the lime juice and season with salt and pepper.
14
Serve hot or warm.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup French green lentils, picked over and rinsed, 3 1/2 cups water, Salt, 3 tablespoons vegetable oil, and more.

Yes, Curried Lentil and Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Lentil and Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions