Spiced Red Lentil Stew with Ginger
It’s 90°F here in California as I write this post for my Spiced Red Lentil Stew with Ginger. The irony is not lost on me, since I usually make this meal when we’re NOT stuck in the middle of a heat wave (with no AC).
It’s perfect on colder days. The subtle curry and garam masala give the stew an aromatic flavor, while the lingering warmth of the ginger comes through nicely.
Regardless of the weather, this tomato-based stew is full of flavor and fiber. I like to serve it alongside some basmati rice and warm naan for a hearty meal. I hope you enjoy it, no matter the temperature where you are.
This recipe benefits from a low, slow simmer; there is no rushing it. The vegetables and lentils cook slowly, giving the spiced tomato base time to deepen and the lentils time to become completely tender.
This recipe has been kitchen-tested to ensure consistent, reliable results.
Good to Know
Prep Time: 15 minutes | Total Time: 2 hours | Serves: 6
Equipment Needed: Large Dutch oven and immersion blender (or regular blender)
Quick Tip: Waiting to add the garam masala until the end helps preserve its warm, aromatic flavor.
Texture/Flavor Profile: Thick, tomato-forward, warmly spiced, with the lingering warmth of ginger
Table of Contents
Why This Spiced Red Lentil Stew Makes a Hearty Meal
- Hearty enough for a full meal: Serve it with basmati rice and warm naan, and dinner is done.
- HIgh in fiber: With 12 grams of fiber per serving, this stew makes a filling, satisfying meal.
- It’s made in one pot: Everything cooks in one pot, so cleanup stays simple.
- Red lentils naturally add body: As they soften and begin to break down, they help create the thick texture I want in a stew.
- Naturally vegan: There’s no dairy in the stew; the coconut cream garnish adds richness at the end.
What Makes This Red Lentil Stew Different?
This is a thick, tomato-based red lentil stew flavored with plenty of fresh ginger, a little curry powder, and garam masala. The garam masala and ginger give the stew warm, Indian-inspired flavors without turning it into a traditional dal or curry.
I also make the base a little differently. The onion, carrots, celery, ginger, garlic, and tomatoes simmer together until very soft, and then I blend that mixture before adding the lentils. This gives me a smooth tomato and vegetable base while allowing the red lentils to provide the body and texture of the finished stew.
Ingredients
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
- Onion, Carrot, and Celery: Also known as ‘mirepoix’, are a classic combination to form the flavor base for many soups and stews. They add savory flavor and are the foundation of this stew.
- Fresh ginger: I use a generous amount so the ginger is noticeable in the finished stew, not lost behind the spices.
- Garlic: Adds depth to the ginger, vegetables, and spices.
- Kosher salt: You can substitute with regular table salt; use 3 teaspoons instead.
- Curry powder: Adds an earthy layer of spice that complements the ginger and garam masala.
- Cayenne pepper: A small amount adds gentle heat without making the stew particularly spicy.
- Whole peeled tomatoes: I prefer whole peeled tomatoes because they give me more control over the final consistency of the stew.
- Red lentils: Red lentils cook relatively quickly and soften as they simmer, helping give the stew its thick texture. Rinse and drain the lentils to remove any debris before using.
- Water: Not pictured. Water helps the red lentils soften as they cook. Add more as needed to thin the stew to your desired consistency.
- Garam masala: Adds warm, aromatic spice. I stir it in near the end of cooking to preserve its fragrance.
- Coconut cream: Adds richness to the finished stew while keeping it dairy-free
How To Make Red Lentil Stew
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
1. Start by cooking the onion, carrots, and celery in olive oil.
2. Stir in the ginger, garlic, curry powder, cayenne, and salt, and cook until fragrant.
3. Add the tomatoes and their juices, then simmer until the vegetables are very soft.
4. Blend the tomato and vegetable mixture right in the Dutch oven until smooth.
5. Add the rinsed red lentils and water, then simmer until the lentils are tender.
6. Before serving, stir in the garam masala and season with salt to taste.
Substitutions & Variations
- No blender? Use crushed tomatoes instead and skip the blending step. Leave the onion, carrots, and celery chopped for a chunkier stew. Crushed tomatoes vary in thickness by brand; use the stew’s consistency as your guide when adding water.
- Diced tomatoes: Diced tomatoes with their juices can also work. If your tomato base already looks quite loose, start with less than the full cup of water and add more only if the lentils need it.
- If you’re not keeping the stew vegan, replace the coconut cream with sour cream or my Greek Yogurt Dill Dip. You can also use chicken broth instead of the water for a more savory flavor.
- For less heat: Reduce or omit the cayenne. The curry powder and garam masala provide plenty of flavor without it.
- Add chicken: Stir in shredded rotisserie chicken near the end, when you add the garam masala, and heat through before serving.
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Can I Use Other Types of Lentils in This Stew?
You can, but the texture and cooking time will be different. Split red lentils soften quickly and begin to break down as they cook, which helps give this stew its thick texture. Green and brown lentils hold their shape more, so they won’t give you quite the same result.
For this recipe, I prefer red lentils because I want them completely tender and almost melting into the stew.
Expert Tips
- Stir as the stew gets thicker. The lentils are cooking in a relatively thick tomato base, so scrape along the bottom of the Dutch oven periodically to prevent sticking as they simmer.
Make Ahead, Storage and Reheating
Make ahead: This stew can be prepared ahead and reheated when you’re ready to eat.
Refrigerator: Store cooled stew in an airtight container in the refrigerator for up to 5 days.
Freezer: This stew freezes well. I usually make a double batch so I have a healthy meal at a moment’s notice. Store in an airtight container for up to 3 months and microwave to reheat.
Recipe FAQs
The lentils are ready when they’re completely tender, with no firm or crunchy center. Split red lentils naturally soften and begin to break down as they cook, so they aren’t meant to stay al dente in this stew.
Garam masala is an Indian spice blend made with warm, aromatic spices. The exact blend varies by region and brand, but commonly includes spices such as cumin, coriander, cardamom, cinnamon, cloves, black pepper, and nutmeg.
Adding this spice near the end of cooking helps it retain its flavor.
Red lentils usually cook fairly quickly in water or broth, but they can take longer in this tomato-heavy stew because the tomatoes’ acidity can slow softening. Older lentils may also need more time. Keep simmering and testing until they’re completely tender with no firm center.
Delicious Starts Here
If you make this recipe, I’d love to hear how it turned out. Please leave a rating and a comment below; your feedback helps other home cooks decide if this recipe is right for them. And if you share it on Instagram, tag me @aspicedlifeblog so I can see your beautiful creations.🧡
Spiced Red Lentil Stew with Ginger
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups (180g) chopped onion about 1 medium onion
- 1 cup (150g) chopped carrots from 2 medium or 1 large carrot
- ½ cup 66g chopped celery 1 celery rib
- ¼ cup 26g diced fresh ginger about 3 x 1 ½ -inch piece
- 2 cloves garlic chopped
- 1 ½ tablespoons kosher salt
- 1 ½ teaspoons curry powder
- ¼ teaspoon cayenne pepper
- 2 28-ounce cans whole tomatoes with their juices
- 1 cup 225g red lentils rinsed and drained
- 1 cup water plus more as needed for thinning
- 1 tablespoon garam masala
For serving:
- Coconut cream
- Fresh cilantro optional, for garnish
Equipment
Instructions
- Heat the oil in a large Dutch oven set over medium-high heat.
- Add onions, carrots, and celery, and cook until the onions are translucent, about 3-5 minutes.
- Add the ginger, garlic, salt, curry powder, and cayenne. Cook, stirring, until fragrant, about 2 minutes.
- Add the whole tomatoes and their juices and bring the mixture to a boil.
- Reduce heat to medium, cover, and gently simmer until the carrots are soft, about 45-50 minutes.
- Use an immersion blender to blend the tomato mixture right in the Dutch oven until smooth. You can also carefully transfer the mixture to a regular blender and blend until smooth, being careful as the mixture will be very hot. Once smooth, return it to the Dutch oven.
- Add the lentils and 1 cup water. Simmer for 45–50 minutes, stirring occasionally so the lentils don’t stick to the bottom. The lentils are done when completely tender, with no firm bite.
- Adjust the consistency. Once the lentils are fully cooked, add ¼ cup more water at a time, if needed, until the stew reaches your preferred consistency.
- Stir in the garam masala and adjust the salt to taste.
- Spoon into bowls and top with coconut cream, cilantro, and julienned ginger, if desired. Serve with basmati rice and warm naan on the side.
Notes:
Nutrition
If you like thick, slow-simmered soups and stews, try my Creamy Split Pea Soup next; it also uses onion, carrot, and celery as the base and develops its texture through a long simmer.
For another hearty dinner, try my Warm Chicken and Rice Salad, made with mushrooms, dried cranberries, arugula, and an apple cider-Dijon vinaigrette.
This is a recipe we have been making for over 15 years in different variations….it is a staple in our household and makes weeknight eating easy and healthy.