red lentil stew

This delicious creamy red lentil and quinoa stew will sure keep you warm and cozy. It is filling, nutritious, vegan, and gluten-free.

Red Lentil Quinoa Stew

olive oil

leeks (chopped)

potatoes

butternut squash

garlic (minced)

bay leaves

red lentils

quinoa

water

nutritional yeast (optional)

kale (roughly chopped)

ginger powder

cardamom powder

turmeric powder

salt

cashews

water (at room temperature)

g tapioca flour

100 g smoked tofu

chickpeas (cooked)

sesame seeds

salt (to taste)

Drain cashews well and put them into a high-speed blender. Add 200 ml water (at room temperature) and 10 g tapioca flour, and blend on high speed until smooth. Set aside.

Cashew cream

Thoroughly rinse red lentils and quinoa in a mesh strainer and let it drain thoroughly. Set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, sweet potatoes, and squash and cook for about 8-10 minutes until tender. Stir in the garlic and then cook, stirring everything around the pot, for 30 seconds.

Pour in 1300 ml water and add red lentils, quinoa, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom powder. Cover, reduce to a simmer, and cook for about 15 minutes.

After 15 minutes, add cashew cream, 2 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.

Bring the stew to a boil again and let it simmer on low heat for another 10 minutes until the lentils and quinoa are tender and the stew thickens.

Note: Feel free to add more water if the stew is too thick for your liking. Season accordingly.

Stew

Heat olive oil in a large pan over medium heat. Add tofu and chickpeas, and season with salt and turmeric.

Fry the tofu and chickpeas until golden and crispy while stirring constantly. Just before it’s done, add 1 teaspoon of sesame seeds and stir well.

Toppings

Serve in a bowl, top with fried chickpeas and tofu, and garnish with thyme and sesame seeds.

Serving suggestion

A flavorful Indian spiced curry red lentil stew with chickpeas and kale. Serve with rice or quinoa for a healthy lunch or dinner.

Curry Red Lentil Stew With Kale &Amp; Chickpeas

olive oil water/veg broth

yellow onion, diced

garlic,

inch knob fresh ginger, minced

curry (yellow),

cumin

turmeric

red pepper flakes, optional

(15 oz) fire roasted tomatoes or 1 cup fresh tomatoes, diced

dry red lentils,

chickpeas

water or vegetable broth, + more as needed

kale, julienned

lemon,

basmati rice (brown

CURRY RED LENTIL STEW WITH KALE &amp; CHICKPEAS

In large pot or stock pot, heat your oil over medium heat, saute onion and garlic until onion becomes transparent, about 5 minutes. Add spices, tomatoes, lentils, garbanzo beans and 6 cups of liquids, bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add in the kale and optional lemon juice, continue to cook for 10 minutes or until kale softens and wilts.

Serve alone, or over white rice, brown rice or quinoa. It would pair well with this flavorful Lime Cilantro Rice. And for soaking and swiping this vegan naan bread is just what you need. Enjoy!

This is one of our favorite recipes.  We love the fresh ginger, add very few red pepper flakes (I don't like much spice), but 2 Tbsp of curry, and some extra kale never hurts.  We don't use the rice because it's perfect just as it is. Others that I've served it to love it, too.  Thanks for a great recipe!

Very easy to make and very delicious! It does make a lot but I wanted to freeze it for future use anyway.

So good! I loved every bite! My mother and I love a GOOD curry. I used a curry spice blend that we had and it turned out AMAZING! Definitely a new addition into my dinner rotation. Thank you!

This was so good and easy to make. Thank you!

We tried this today and it was awesome!! Everyone loved it and it will be added to our list of favorite comfort foods. Thank you!!! 

Karen

Easy tomato red lentil stew with spinach is my go-to dal recipe for cozy evenings. It's warm, full of hearty flavors and naturally healthy, vegan and gluten-free. I'm confident it will become your new favorite too.

Easy Tomato Red Lentil Stew (Vegan, Gluten-Free)

yellow onion, minced

(300 grams) red lentils, rinced

(1L) vegetable broth

tomato*

cherry tomatoes

(150 grams) fresh baby spinach

Chili flakes

Salt and pepper

In a medium saucepan or dutch oven, heat up the olive oil. Melt in the onions, diced, until soft and translucent.

Add red lentils and cover with broth or water. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15 minutes, stirring regularly. Pour crushed tomatoes (or tomato sauce) and stir well.

Add cherry tomatoes, fresh baby spinach and give a good stir. Season with salt and freshly ground pepper, add some chili flakes, and serve with a side of rice.

Thank you for the lovely dinner recipe!  We all loved it and it was ready with hardly any prep.  I threw in some leftover roasted pumpkin and the coconut milk :)

Delicious. Didn't have cherry tomatoes or basil but still tasted great. Used diced tomatoes instead of crushed so there weren't enough tomatoes, ended up needing a whole can instead of one cup. Great recipe, didn't have coconut milk like almost all lentil curries call for so it was perfect.

https://www.youtube.com/watch?v=sArNpeW5lqQ

Easy tomato red lentil stew with spinach is my go-to dal recipe for cozy evenings. It’s warm, full of hearty flavors and naturally healthy, vegan and gluten-free. I’m confident it will become your new favorite too.

This simple stew is filled with complex flavor from ras el hanout, a Moroccan spice blend that creates warming, cozy flavors.

Red Lentil Stew

olive oil (or other neutral oil)

sweet yellow onion (roughly chopped)

carrots

garlic (minced; adjust to taste)

ginger (about one inch of ginger)

tomato paste

ras el hanout

vegetable bouillon

can full-fat coconut milk

lentils

garnish with chopped cilantro and lime wedges

Heat a Dutch oven or medium stock pot over medium-high heat. Drizzle with oil. Once hot, add the chopped yellow onion and carrot. Cook for 5-6 minutes, until the onion is softened.

Add in the garlic, ginger, and tomato paste. Saute until the garlic is aromatic and golden, about a minute.

Add in the ras el hanout, salt, vegetable bouillon, stirring consistently for 30 seconds to taste the spices. Deglaze the pot with a splash of water, stirring to remove any stuck on bits.

Add the remaining ingredients: water, coconut milk, red lentils. Bring to a rapid simmer over medium-high heat. Once simmering, reduce to a low simmer over low heat.

Continue cooking uncovered until the lentils are softened, about 15 minutes. Taste for salt. Serve garnished with fresh cilantro and lime wedges.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661266812/kulixalpnhozr056no8n.mp4

Despite the simple ingredient list, this red lentil stew is filled with complex, warming flavors. This nutritious soup is easy to make, satisfying, and all-around delicious!

This simple stew is incredibly satisfying and tastes amazing. It's quick to prepare and has a ton of nutrients you'll love.

T oil

onion, chopped

T ginger, fresh grated

c vegetable or chicken stock

c red lentils,

carrots,

tomatoes

salt and pepper

Heat oil in a heavy pot while you...

Heat oil in a heavy pot while you chop onion.

Add onion and cook, stirring periodically. Mince garlic...

Add onion and cook, stirring periodically. Mince garlic while onion cooks. Once onion softens, add garlic and grate in ginger. Cook 1 minute.

Rinse lentils, then add lentils and stock, along...

Rinse lentils, then add lentils and stock, along with diced tomatoes (and their juice).

Bring to a simmer, partially covered. After five...

Bring to a simmer, partially covered. After five minutes of simmering, add chopped carrots. Stir lentils periodically, cooking ten more minutes until tender but not falling apart.

Add salt and pepper to taste, and serve...

Add salt and pepper to taste, and serve immediately. This goes great alone or with rice.

This Red Lentil Stew cooks up quickly making it perfect for an easy meal. It is a complex combination of flavors that relies on fresh produce and a handful of pantry staples to make. It&#39;s like a curry but also a stew and tastes so good.

Thai Curry Red Lentil Stew

white rice (or any)

onion (diced)

garlic

Tablespoons fresh ginger (minced)

carrot (shredded)

bell pepper

coconut oil

salt (more

Tablespoons thai red curry paste

red pepper flakes

can full fat coconut milk (about 1 ¾ cups)

water or broth (more if desired)

greens (kale) (swiss chard, etc., roughly chopped)

lime

For the rice: prepare 1 cup rice of choice according to package instructions.

Wash and prepare vegetables. Dice the onion, mince the garlic, grate the ginger, shred or slice the carrot, and slice the bell pepper into strips. You can also wash and chop the kale at this stage. Set aside.

In a large stock pot or deep-sided skillet, melt the coconut oil, then sauté the onions with a pinch of salt until soft. Add the curry paste, tomato paste, red pepper flakes, garlic, and ginger with another pinch of salt. Stir well to combine.

Add the red lentils, coconut milk, and the water or broth. Stir well to combine.

Finally add the shredded carrots and sliced bell pepper. Simmer this, uncovered, for 15-20 minutes or until lentils are fully cooked and tender, stirring occasionally. You may find that you want to add a little more water here. I like my red lentils to be quite soft so they fall apart into the curry.

Once the lentils are cooked to your preference, stir well and add the chopped greens (kale or other). You can also add a little splash of water (1-2 Tablespoons) and cover with a lid. Let this cook for 3 minutes, then remove the lid, and stir in the kale.

Season with additional salt as desired, and stir in the juice of ½ a lime. Garnish with cilantro if desired, and serve with the rice and a few more lime wedges.

This is one of my staples. Love it! Simple and tasty tasty.

A cosy, tomato-packed lentil stew that’s perfect for little ones and grown-ups alike. Great for batch-cooking and freezer stash dinners.

Tomatoey Lentil Stew

Onion

Courgette

Tomato Purée

Red Lentil

Cherry Tomatoes

Water

Salt

Feta

Harissa

Parsley

1 Adult Serving = 2 Kids Servings
Finely chop the onion, thinly slice the garlic and finely dice the courgette.

Heat the olive oil in a large lidded saucepan set over a medium heat. Add the onion, garlic and courgette and cook for 5-6 mins until softened.

Stir in the tomato purée and cook for 1 min until darkened slightly.

Add the red lentils and mix well. Pour in the tinned cherry tomatoes and the water. Season with a pinch of salt.

Cover with a lid and simmer gently for 40-45 mins, stirring occasionally, until the lentils are tender and the stew is rich and thick.

Serve up!Kids Plate: Dish up as is.Parents Plate: Top with crumbled feta, a drizzle of harissa and some chopped parsley.

this is a lovely recipe. I added in chicken and replaced the feta cheese for halloumi, delicious! 

Must be an incorrect recipe. is it 2 tins (and how is it possible that it is 2 tins for 2p but also for 4p?) or is it the amount of water that is mentioned in the ingrediënt list? For 4p I used 1.6l water which was completely off and I am left with a very watery soup ..

I just love, love, love this new series! Was a very tasty way to eat dinner with my 14 months old. I added some Skyr to hers and used tinned cherry tomatoes. Really loved that it enables a non-blant dinner for grown-ups while still using the same base for the youngsters! Thank you!

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Top 7 red lentil stew recipes from across the web

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Top Tags

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The most viewed red lentil stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine