Curried Tomato and Red Lentil Stew

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This is one of the coziest dishes we have ever had–you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
6 servings


  • ¼ cup cilantro sprigs

  • 3 tablespoons olive oil, divided, or more to taste

  • 1 large yellow onion, finely chopped

  • 1 tablespoon grated ginger, or to taste

  • 2 ½ teaspoons salt, divided, plus more to taste

  • 2 tablespoons curry powder, or to taste

  • 7 ¾ cups water, divided

  • 1 cup red lentils

  • 1 pint cherry tomatoes

  • 2 tablespoons coconut milk powder

  • 1 (8.8 ounce) package naan bread

  • 1 (8 ounce) package carrots, peeled and grated

  • ½ teaspoon ground black pepper


  1. Separate cilantro leaves and stems. Chop leaves and set both aside.

  2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.

  3. Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.

  4. Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.

  5. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  6. Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.

  7. Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.

  8. Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

Nutrition Facts (per serving)

405 Calories
16g Fat
53g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 405
% Daily Value *
Total Fat 16g 20%
Saturated Fat 6g 32%
Cholesterol 5mg 2%
Sodium 1178mg 51%
Total Carbohydrate 53g 19%
Dietary Fiber 17g 59%
Total Sugars 5g
Protein 16g
Vitamin C 16mg 79%
Calcium 61mg 5%
Iron 4mg 20%
Potassium 625mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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