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Bowl of Curried Lentils on a table
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Curried Lentils "Stew"

20 minute vegetarian dinner using canned lentils and strained tomatoes along with Indian spices to create an aromatic curry dish your family will love!
Course Dinner, Main Dish, Stew
Cuisine Indian
Keyword Curried Lentils, Easy Lentil Curry, Lentil Stew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Author Melissa

Ingredients

  • 2 cans Cooked Lentils Rinse and drain
  • 1 jar Strained Tomatoes 22 oz
  • 1 medium Onion Diced
  • 1 bunch Fresh Cilantro *optional*
  • 2 tsp Curry Powder
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Garam Masala *see notes to make your own*
  • 3 tbsp Vegetable Oil
  • 1 cup Water
  • Cooked Basmati Rice for serving

Instructions

  • Heat oil over medium heat in a large saucepan. Add in onions and allow to brown, about 5 minutes, stir frequently.
  • While onions are browning combine all spices in a small bowl. Add to browned onions and cook for 1 minute allowing it to become fragrant and like a paste. 
  • Add in strained tomatoes, along with lentils and water. Gently rip up about 1/4 cup of cilantro and add to the mixture. Stir well and allow to simmer over medium heat for 10 minutes. 
  • Stir in another finely chopped cilantro and season with salt. 
  • Serve over a bed of rice or with a warm piece of naan bread.

Notes

Make your own Garam Marsala (yields 1/4c)
Simply combine the following spices:
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom & ground cloves
  • 4 tsp ground coriander
  • 2 tsp ground pepper & ground cumin
Place in an airtight container and keep with your other spices. 
Curried Lentils can be made ahead of time as they are even better when the flavors sit. You can also freeze any leftover up to 3 months in an airtight container.