Curried Tomato and Red Lentil Stew
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Ingredients for - Curried Tomato and Red Lentil Stew

1. Cilantro sprigs - ¼ cup
2. Olive oil, divided, or more to taste - 3 tablespoons
3. Yellow onion, finely chopped - 1 large
4. Grated ginger, or to taste - 1 tablespoon
5. Salt, divided, plus more to taste - 2 ½ teaspoons
6. Curry powder, or to taste - 2 tablespoons
7. Water, divided - 7 ¾ cups
8. Red lentils - 1 cup
9. Cherry tomatoes - 1 pint
10. Coconut milk powder - 2 tablespoons
11. Naan bread - 1 (8.8 ounce) package
12. Carrots, peeled and grated - 1 (8 ounce) package
13. Ground black pepper - ½ teaspoon

How to cook deliciously - Curried Tomato and Red Lentil Stew

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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

6. Stage

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

7. Stage

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. Stage

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.