MENU
 
 
 
 

  • Curried Lentil Stew with rice

    9 votes
    Curried Lentil Stew with rice
    Prep: 10 min Cook: 50 min Servings: 4
    by Nancy Miyasaki
    193 recipes
    >
    This curried lentil stew is an awesome winter dish. It will warm you and sooth you with its soft texture and rich flavor. Vegetarians can leave out the bacon and ham. Those who relish Indian flavors can double the tumeric, cumin, ginger, and cloves.

    Ingredients

    • 1 large onion, chopped
    • 3 slices bacon, chopped
    • 1/3 pound cooked ham, diced
    • 1/4 tsp ground tumeric
    • 1/4 tsp ground cumin
    • 1/4 tsp ground ginger
    • 1/4 tsp ground cloves
    • 2 cups dried brown lentils
    • 2 large ripe tomatoes, chopped
    • 3 medium carrots, chopped
    • 7 cups water
    • 1 tsp salt or garlic salt (or to taste)
    • Fresh ground black pepper to taste
    • Boiled brown or white rice

    Directions

    1. In a large pot, fry the bacon over moderate heat until lightly browned then add ham and onion and cook for 5 minutes stirring.
    2. Add the spices and stir for a minute.
    3. Add the lentils, tomatoes, carrots, water, and salt and pepper.
    4. Stir well and bring to a boil. Then reduce to simmer and cook uncovered until lentils are tender...about 45 minutes.
    5. Put a scoop of rice in each bowl and pour the stew over the rice.

    Similar Recipes

    Reviews

    • John Spottiswood
      John Spottiswood
      I'm a lentil and bean soup lover. I had two bowls of this and could easily have gone back for thirds. It's pretty mild, so I'd recommend going slightly heavier on the spices. But is still great as is!
      • Daniel Jay Spottiswood
        Daniel Jay Spottiswood
        Very GOOD
        • Phil
          Phil
          Just made this tonight for the family. It's delicious and satisfying. Next time I'm going to amp up the spices even beyond what John recommended though; I find it rather mild if you follow the directions precisely.
          • Signe Johansen
            Signe Johansen
            Can just imagine how good this must taste, nothing like curried lentils to warm you on a cold winter's night!
            • Stacey Maupin Torres
              Stacey Maupin Torres
              I really like this dish! It's comforting.

              Comments

              • ShaleeDP
                ShaleeDP
                I want to try a lentil recipe to get familiar with it. I think this is a good candidate to start with. Thanks for sharing Nancy!
                • John Jenkins
                  John Jenkins
                  I made the dish last night. We all had seconds. I doubled the spice quantities. Just right for me. The end point color turned out more lentil brown than tumeric yellow that I had expected. Next time I would decrease the lentil quantity a little and cut back the cloves and add coriander. It could also use some garlic, one bay leaf, cayenne, a 1/2 cup of white wine, and a tablespoon of lemon juice at the end. I would also puree about about 3 cups of the soup after cooking and add back to improve the color and texture. More work, but it's worth it.
                  • Nancy Meffen
                    Nancy Meffen
                    This will freeze very well. I double up though in packaging and it works well.
                    • Carol E. Smith
                      Carol E. Smith
                      Just finished a big bowl and it was very tasty. I'm a wimp about spices so I stuck to the recipe. The next time I'll spice it up a bit. The only downside is that I will be eating lentil soup for days. Next time I'll cut the recipe a bit. Apologies in advance for a newbie question but any opinions on whether this will freeze well? Thanks.

                      Carol
                      1 reply
                    • Paula Leier
                      Paula Leier
                      What an excellent day to see this recipe in Fargo, ND. I love to simmer a soup that fills the kitchen with warmth and good smells. I cheated with the spices - I'm allowed to season to taste aren't I - put in two heaping teaspoons of MaePloy Yellow Curry Paste from Thailand. Ingredients: Lemon Grass, Garlic, Shallot, Salt, Galangal, Dried Red Chili, Coriander Seeds, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Tumeric and Cardamon - a lovely combo of spices. Good proportions of ingredients, and a long lasting filling food.

                      Leave a review or comment