Curried Tomato and Red Lentil Stew

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!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 405 Calories

Ingredients

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

Recipe Instructions

Step 1

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Separate cilantro leaves and stems. Chop leaves and set both aside.

Step 3

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 4

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 5

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 6

Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.

Step 7

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 8

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.