Cozy up with a big bowl of this curried tomato and red lentil stew, full of creamy goodness and fragrant spices.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
405 Calories
Recipe Instructions
Step 1
Separate cilantro leaves and stems. Chop leaves and set both aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
Step 6
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.
Step 7
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.
Step 8
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Ingredients
1 cup red lentils
1 pint cherry tomatoes
3 tablespoons olive oil, divided, or more to taste
