Indian Lentil Stew

5 from 7 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 137 kcal


  • 1 medium sized Fresh shallot
  • 4 cm Fresh ginger
  • 1 small Clove of garlic
  • 300 g Sweet potato
  • 1 tbsp Coconut oil
  • 1 tsp Ground cinnamon
  • 0,5 tsp Ground turmeric spice
  • 0,5 tsp Ground cumin
  • 250 g Lentils red
  • 400 g Skinned tomatoes (can)
  • 400 ml Vegetable broth, instant
  • 250 ml Coconut milk
  • 100 g Spinach leaves
  • 0,5 bunch Fresh coriander
  • 0,5 Tl Cane sugar
  • Cayenne powder
  • Salt


  • Peel shallot and garlic, cut into small pieces, peel ginger, cut into small pieces, peel sweet potato and cut into 2cm pieces, heat coconut oil in a saucepan, sauté shallots, garlic and ginger in it.
  • Sprinkle with cinnamon, turmeric and cumin and sauté briefly until the spices start to smell. Add lentils and sweet potatoes, let simmer briefly. Add tomatoes, vegetable stock and coconut milk, bring to the boil and simmer for about 12 minutes.
  • In the meantime, rinse off the spinach, sort and shake dry. Pluck the coriander leaves from the stalks and roughly chop them, add the spinach to the saucepan and cook for 1-2 minutes until the spinach has disintegrated slightly. Season everything with cane sugar and cayenne pepper. Arrange the Indian lentil stew on plates and serve sprinkled with coriander.


Serving: 100gCalories: 137kcalCarbohydrates: 16.3gProtein: 8.8gFat: 3.9g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Chicken Goulash with Pointed Cabbage

Mixed Mushroom and Chicken Liver Pan