Packed with protein, this quick and easy Indian inspired stew is loaded with flavor and spice making it a great choice for dinner or supper! Excellent served on top or on the side of steaming basmati rice. And, be sure you don’t forget the hot naan or flat bread for scooping! I promise to share my favorite naan recipe with you soon. Also, keep in mind, as with many Indian style recipes who will want to tweak the spices, adding more or less, to fit your taste and desired heat level.
Ingredients / Serves 4-6
1 tablespoon vegetable or coconut oil
1 teaspoon whole cumin seed (or 3/4 teaspoon ground)
1 teaspoon whole fennel seed (3/4 teaspoon ground)
1 teaspoon whole coriander (3/4 teaspoon ground)
1 teaspoon turmeric powder
1 teaspoon paprika, ground
1-2 teaspoons gram masala or other curry powder
1/2 yellow onion, diced
1 stalk celery, diced
1 medium carrot, diced
1/2 sweet red pepper, diced
Bird’s eye, serrano, or jalapeno pepper, optional (use desired amount or none)
3-4 cloves garlic, diced
1-2 teaspoons ginger, freshly grated
1/2 teaspoon red chili flakes
3 cups vegetable stock or water
1 teaspoon salt or vegetable bullion (less if using salted stock)
1 cup red lentils
1 small-medium sweet potato, cubed
1 (15 ounce) can tomatoes, petite-cut
3-4 cups kale, de-stemmed and chopped
1 cup unsweetened coconut milk
Squeeze or two of fresh lemon juice
1 handful fresh cilantro, chopped
Salt and pepper to taste
Step 1) On low to medium heat lightly roast cumin, fennel, and coriander seeds for 1 minute.
Step 2) Stir in turmeric, paprika, and curry powder followed with onion, celery, carrots, pepper, garlic, ginger and pepper flakes. Sauté on low for 2-3 minutes before adding the water or broth.
Step 3) Rinse lentils under cold water briefly and then add to the liquid, along with the addition of the sweet potato and tomatoes.
Step 4) Bring soup to a low boil, cover with lid, and turn down heat to low and simmer 25-30 minutes until lentil and potato are tender yet not overcooked.
Step 5) Stir in chopped kale and coconut milk. Cover and simmer an additional 5 minutes. Just before serving add a squeeze or two of lemon juice, a dollop of yogurt, and a handful of fresh cilantro.
Serve with steaming basmati rice and your favorite flatbread or naan. In the picture below I also served it with a side of Meera Sodha’s refreshing Avocado Kachumber Salad which I have adapted here https://thorncreekcookery.com/kachumber-salad-with-avocado-cream/.
