CURRIED TOMATO AND RED LENTIL STEW

Curried Tomato and Red Lentil Stew image

This is one of the coziest dishes we have ever had-you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!

Provided by beta3

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 55m

Yield 6

Number Of Ingredients 13

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Ingredients

¼ cup cilantro sprigs
3 tablespoons olive oil, divided, or more to taste
1 large yellow onion, finely chopped
1 tablespoon grated ginger, or to taste
2 ½ teaspoons salt, divided, plus more to taste
2 tablespoons curry powder, or to taste
7 ¾ cups water, divided
1 cup red lentils
1 pint cherry tomatoes
2 tablespoons coconut milk powder
1 (8.8 ounce) package naan bread
1 (8 ounce) package carrots, peeled and grated
½ teaspoon ground black pepper

Steps:

Separate cilantro leaves and stems. Chop leaves and set both aside.
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.
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.
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.
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
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.
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.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 53 g, Cholesterol 4.9 mg, Fat 15.5 g, Fiber 16.5 g, Protein 15.5 g, SaturatedFat 6.4 g, Sodium 1177.5 mg, Sugar 4.6 g