Lentil And Potato Stew Recipe

Name: Lentil And Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yellow potatoes, peeled, diced; 1 and 1/2 cups red lentils (you can use yellow lentils or yellow split peas, but they will take twice as long to cook); 1-2 tsp turmeric; 1/4 cup plain yogurt; coarse salt to taste; fresh-ground black pepper; Spice Butter:; 4 TB usli ghee; 1 tsp cumin seeds; 4 large cloves garlic, peeled and thickly sliced; 1/4 tsp ground cayenne (red) pepper; 1/4 cup finely chopped fresh cilantro (coriander), leaves and stems for garnish.

Servings: persons

2 yellow potatoes, peeled, diced
1 and 1/2 cups red lentils (you can use yellow lentils or yellow split peas, but they will take twice as long to cook)
1-2 tsp turmeric
1/4 cup plain yogurt
coarse salt to taste
fresh-ground black pepper
Spice Butter:
4 TB usli ghee
1 tsp cumin seeds
4 large cloves garlic, peeled and thickly sliced
1/4 tsp ground cayenne (red) pepper
1/4 cup finely chopped fresh cilantro (coriander), leaves and stems for garnish.

1
Put the lentils, potatoes, and tumeric in a saucepan. Add 3 cups water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 30-45 minutes. Stir occasionally to keep lentils from sticking. Add more water if needed. Consistency should be like pea soup. Add salt, pepper and yogurt, stir well, cover and set aside.
2
Heat the usli ghee in a frying pan over medium heat. Add the cumin seeds and saute until they turn several shades darker. This happens in a minute or less. Add the garlic and red pepper. Saute until the garlic turns golden, about a minute. This happens quickly so be careful not to burn the garlic. Quickly strain the butter, discarding the solids.
3
Transfer lentil mixture to a warm bowl. Drizzle the spice-infused butter over it. Sprinkle with fresh coriander if desired, serve warm. We ate it with naan (Indian bread) but it would also be delicious with pita bread, warmed in the microwave

312

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 2 yellow potatoes, peeled, diced, 1 and 1/2 cups red lentils (you can use yellow lentils or yellow split peas, but they will take twice as long to cook), 1-2 tsp turmeric, 1/4 cup plain yogurt, and more.

Yes, Lentil And Potato 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!

Lentil And Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions