I love Indian food! Sometimes, I just crave something warm, spicy and nutritious. I decided to make an Indian lentil stew to satisfy that craving. It was so very delicious. I made it vegetarian, using lentils, vegetables and spices, but I topped it with a good quality natural yogurt (could be replaced by dairy-free yogurt) and fresh mint. I don’t use a lot of yogurt but I do sometimes, and when I do, I use a really good quality, organic, plain yogurt. I’m much less strict with myself but I’m still very picky about quality haha! I just think it’s so important.
So anyways, back to the stew. I love spicy food but my husband is very sensitive to heat so I made that stew taking this in consideration. If you love spicy food, feel free to add fresh chili, or chili flakes or powder. It will add a really nice touch of heat. If not I simply used cumin and mustard seeds, garam masala, turmeric, curry and cinnamon. And of course, I added fresh onion, garlic and ginger, as well as lime juice and zest. It’s such a wonderful combination of flavors.
The fat I used is coconut oil but you could also use ghee, which is an excellent and healthy fat, and usually preferred in Indian cooking. I do sometimes use it but the truth is that I forgot to get some at the store so the second best option is coconut oil! Coconut oil is another truly amazing fat. It’s so good for you.
I ate the stew by itself but it could easily be served with basmati rice or naan bread. It would be truly delicious.
So if you feel like having something hearty and nutritious, and slightly spicy, try this Indian lentil stew!
- 1 tbsp coconut oil
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp curry powder
- ¼ tsp cinnamon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 lime, juice and zest
- 1 large sweet potato, diced
- 2 cups cauliflower florets
- 1 cup red lentils, rinsed
- 4 cups vegetable stock or water
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ cup natural yogurt, to garnish
- Fresh mint or cilantro, to garnish
- Fresh lime, to garnish, optional
- In a large pot, heat coconut oil over low-medium heat and fry spices for 2-3 minutes or until fragrant.
- Add onion, garlic, ginger, lime zest and cook for 5 minutes, or until the onions have softened.
- Add vegetables and cook another 2-3 minutes so that they are coated in the spices.
- Add lentils and stock or water, bring to the boil, reduce heat to a simmer and cook for about an hour or until the lentils and vegetables are soft.
- Season well with sea salt and freshly ground black pepper.
- Serve, add yogurt and fresh mint or cilantro.
- Serve with rice or bread if you like.