If you’re a fan of dal/dahl, also known as Indian lentil curry, you’ll absolutely love this recipe. This Indian-inspired lentil stew is a client favorite because it’s super flavorful and, like most soups and stews, easy to reheat. I love this stew because it’s also simple to make, comforting and healing.
I like to create a full meal out of this lentil stew with, at the very least, some fluffy quinoa and fresh baby greens. I also like to top it off with my crispy curried tofu & some sweet charred red onion, if I have the time or the energy, that is. Talk about a satisfying bowl of nourishment!
Speaking of nourishment, let’s talk about some of the health-supportive elements in this stew…
Lentils are one of my favorite foods because they’re economical, versatile and packed with health benefits. High in fiber, protein, vitamin B, folate and iron, lentils are truly an all star food, especially for those following a plant-forward dietary model (like me!).
Turmeric Powder is a bright orange spice that adds bright color and earthy flavor to dishes. It’s highly regarded for various potential health benefits including aiding in digestion, pain relief and liver protection.
Ginger is widely known for it’s medicinal properties. From muscle/menstrual pain and indigestion/nausea to high cholesterol levels and a risk of heart disease, ginger has been shown to help keep all of these potential ailments in check.
Golden Lentil Stew with Turmeric, Ginger & Shallot
Serves: 4 Start to Finish: 40 minutes
1 tablespoon coconut oil (olive oil and canola oil work too)
4 medium-large shallots, peeled & minced
1 jalapeño, minced (remove the ribs/seeds for mild heat level)
1 heaping tablespoon peeled/minced ginger (2-3″ piece)
sea salt, fine grain
2-3 cloves garlic, peeled & minced
1 teaspoon turmeric powder
4 cups vegetable stock (water works too)
1/2 cup coconut milk (full-fat, real coconut milk)
1 cup dry red lentils
1/3-1/2 cup loosely packed cilantro, chopped (plus more for garnish), optional
For Serving (optional)
cooked quinoa or brown rice
crispy curried tofu (get the recipe here)
In a pot, heat oil over medium heat. Add shallots, jalapeño, ginger and 1/2 teaspoon salt. Sauté for 6-7 minutes, stirring frequently. Add minced garlic and continue to sauté for 1-2 minutes, being careful to not let garlic burn.
Add turmeric, stock (or water), coconut milk, lentils and 1/2 teaspoon salt. Bring to a bowl, reduce heat to low, cover with lid and simmer for 15 minutes, stirring occasionally. Some recommend skimming the turmeric foam off the top when it’s boiling, but I often ignore this.
Add additional water when/if needed and continue cooking until lentils are cooked and the stew is thick. It shouldn’t take more than another 10 or so minutes, and is often fully cooked after the initial 15 minute simmer.
When lentils are fully cooked, stir in chopped cilantro, if using.