Seasoned Lentil Stew Recipe

Name: Seasoned Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup; (yellow pigeon peas) or dried yellow split peas, rinsed and drained; 3 1/2 cups water, divided; 1/8 teaspoon ground turmeric; 1/2 teaspoon tamarind concentrate (preferably Tamicon brand); 2 tablespoons hot water; 1 tablespoon vegetable oil; 1/8 teaspoon fenugreek seeds; 1/8 teaspoon ground asafetida; 1 medium boiling potato, cut into 3/4-inch pieces; 1 small tomato, chopped; 1 small onion, chopped; 1/4 pound okra or green beans, trimmed and cut into thirds; 1 small fresh green chile, such as serrano, Thai, or jalapeno, slit lengthwise with stem end intact; 1/4 cup chopped cilantro; 4 teaspoons; powder (see Cooks' Notes); Salt; Fresh lemon juice to taste

Servings: persons

1/2 cup
(yellow pigeon peas) or dried yellow split peas, rinsed and drained
3 1/2 cups water, divided
1/8 teaspoon ground turmeric
1/2 teaspoon tamarind concentrate (preferably Tamicon brand)
2 tablespoons hot water
1 tablespoon vegetable oil
1/8 teaspoon fenugreek seeds
1/8 teaspoon ground asafetida
1 medium boiling potato, cut into 3/4-inch pieces
1 small tomato, chopped
1 small onion, chopped
1/4 pound okra or green beans, trimmed and cut into thirds
1 small fresh green chile, such as serrano, Thai, or jalapeno, slit lengthwise with stem end intact
1/4 cup chopped cilantro
4 teaspoons
powder (see Cooks' Notes)
Salt
Fresh lemon juice to taste

1
Bring
2
1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
3
Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
4
Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro,
5
powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
6
Mash
7
in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1/2 cup, (yellow pigeon peas) or dried yellow split peas, rinsed and drained, 3 1/2 cups water, divided, 1/8 teaspoon ground turmeric, and more.

Yes, Seasoned Lentil 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.

Seasoned Lentil Stew

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