Best Red Lentil Vadouvan Stew Recipes

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RED LENTIL AND SWEET POTATO STEW



Red Lentil and Sweet Potato Stew image

This is a hearty Indian-style stew without meat but chock full of protein.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 13

2 tablespoons coconut or extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon curry powder
1 diced large onion
Coarse salt and freshly ground black pepper
4 minced cloves garlic
2 tablespoons minced fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red bell pepper
1 1/2 cups rinsed red lentils
6 cups Cleansing Broth
Chopped fresh cilantro

Steps:

  • Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
  • Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Nutrition Facts : Calories 458 g, Fat 10 g, Fiber 16 g, Protein 23 g, SaturatedFat 1 g, Sodium 879 g

RED LENTIL SOUP WITH VADOUVAN SPICE BLEND



Red Lentil Soup With Vadouvan Spice Blend image

Entered for safekeeping from Vegan Fat-Free Kitchen, this sounds so yummy: Indian lentil soup, with Vadouvan spice (a curry with roasted onion-shallot showing the French/Belgian influence in Pondicherry). Use Recipe #486208 or purchase online.

Provided by KateL

Categories     Stew

Time 54m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1 onion, chopped
1 1/2 cups masoor dal or 1 small red lentil, picked over and rinsed
4 cups water
1/3 cup vadouvan mixed spice (Vadouvan Indian Spice Blend - Gourmet)
2 garlic cloves, minced
1/2 teaspoon ground coriander
1 (15 ounce) can diced tomatoes (fire-roasted is best)
salt, to taste
3 -4 cups Baby Spinach

Steps:

  • Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop.
  • Add the onion and saute for 3 minutes.
  • Add the lentils, water, Vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes.
  • Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes.
  • Just prior to serving, stir in the spinach and cook just until wilted but still bright green.

Nutrition Facts : Calories 288.9, Fat 2.1, SaturatedFat 0.3, Sodium 37.1, Carbohydrate 50.9, Fiber 10.2, Sugar 4.1, Protein 20.1

CREAMY LENTIL STEW



Creamy Lentil Stew image

Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.

Provided by Greg Lofts

Categories     Gluten-Free Recipes

Time 45m

Number Of Ingredients 19

3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and cut into a 1/4-inch dice
2 celery stalks, peeled and cut into a 1/4-inch dice
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
3 thyme sprigs
1 tablespoon curry powder, such as Madras
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup dried red, pink, or yellow lentils
1 quart low-sodium vegetable broth or water
1 cup coconut milk
1 tablespoon fresh lemon juice, plus more to taste
Chopped cilantro and/or scallions, for serving
Poached or fried eggs, for serving (optional)
Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)

Steps:

  • Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
  • Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

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