Indian Lentil Stew

Indian Lentil Stew

Enjoy our vegan recipe Indian Lentil Stew by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3530 kJ (843 kcal)
Protein34 g
Fat43 g
Carbohydrates70 g
Fiber18 g


colander, non-stick frying pan, plate, bowl, chef's knife, Spoon, spatula, cutting board, cooking spoon, pot

Recipe instructions:


Place the lentils in a colander and rinse well with cold water.

  • ½ cup Red lentils
    ½ cup Red lentils

Cut the green onion into rings and put in a bowl, finely chop the garlic and ginger and put in a second bowl. Dice the pepper and put in a third bowl.

  • ½ Green onion (~ 0.6 oz)
    ½ Green onion (~ 0.6 oz)
  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)
  • ¾ in Ginger (~ 0.4 oz)
    ¾ in Ginger (~ 0.4 oz)
  • ½ Bell pepper, red (~ 2.6 oz)
    ½ Bell pepper, red (~ 2.6 oz)

Heat the olive oil in a pot over medium heat. Fry the garlic, ginger, curry powder and mustard for approx. 1 minute.

  • 2 tsp Olive oil
    2 tsp Olive oil
  • 1 tsp Curry powder
    1 tsp Curry powder
  • 1 tsp Yellow mustard
    1 tsp Yellow mustard

Add the lentils and pepper cubes and fry them briefly. Pour in the vegetable broth and bring to a boil.

  • ¾ cup Vegetable broth
    ¾ cup Vegetable broth

Add the tomatoes and coconut milk and let simmer for approx. 15-20 minutes until the lentils are soft.

  • 8.8 oz Tomatoes, diced, canned
    8.8 oz Tomatoes, diced, canned
  • ½ cup Coconut milk
    ½ cup Coconut milk

Toast the peanuts on medium heat in a non-stick frying pan without oil until golden brown and set aside.

  • 1 ⁠½ Tbsp Peanuts
    1 ⁠½ Tbsp Peanuts

Stir in half of the green onions into the soup. Season with salt and pepper.

  • Salt
  • Black pepper
    Black pepper

Serve on a plate and top with the remaining green onions and peanuts.


    Enjoy your meal!