Name: Curried Red Lentil Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 medium yellow onion, finely diced; 1 carrot, finely diced or grated; 1 red bell pepper, finely diced; 2 tablespoons minced garlic; 1 tablespoon fresh minced ginger; 1 (14-ounce) can petite diced tomatoes; 2 cups vegetable broth; 2 cups water; 1 cup dried split red lentils; 2 small sweet potatoes, diced; 1 1/2 teaspoons hot curry powder; 1/4 teaspoon cumin; 1/2 teaspoon ground mustard powder; 1 teaspoon onion powder; 2 teaspoons garlic powder; 2 tablespoons dried minced onions; 1 1/2 teaspoons sea salt; 1/4 teaspoon ground black pepper; 2 to 3 cups baby spinach (optional); Fresh cilantro (optional)

Jump to Recipe

When the weather cools down or you crave something deeply satisfying, Curried Red Lentil Stew delivers comfort in every spoonful. This plant-based dinner brings together warming spices, tender sweet potatoes, and creamy red lentils in one nourishing pot. The stew cooks gently, fills the kitchen with aroma, and finishes with a rich texture that feels indulgent while staying wholesome. Whether you cook for family or meal prep for the week, this stew fits perfectly into busy evenings and relaxed weekends alike.

Story

This Curried Red Lentil Stew comes from the kind of cooking that focuses on simple ingredients and big flavor. Inspired by home-style Indian curry traditions and the comforting approach of monkey and me–style plant-forward meals, this recipe proves that cozy food does not need shortcuts. Red lentils break down naturally, sweet potatoes turn soft and buttery, and curry spices warm everything from the inside out. I return to this Curried Red Lentil Stew whenever I want a dependable, hearty dinner that feels familiar yet exciting. It works beautifully as comfort food, satisfies a crowd, and always tastes even better the next day.

Ingredients

1 medium yellow onion, finely diced
1 carrot, finely diced or grated
1 red bell pepper, finely diced
2 tablespoons minced garlic
1 tablespoon fresh minced ginger
1 (14-ounce) can petite diced tomatoes
2 cups vegetable broth
2 cups water
1 cup dried split red lentils
2 small sweet potato, small dice

Spice and Herb Ingredients

1½ teaspoons hot curry powder
¼ teaspoon cumin
½ teaspoon ground mustard powder
1 teaspoon onion powder
2 teaspoons garlic powder
2 tablespoons dried minced onions
1½ teaspoons sea salt
¼ teaspoon ground black pepper

Optional Add-Ins

2 to 3 cups baby spinach

Optional Toppings

Fresh cilantro

Step-by-Step Instructions

Preparing the Ingredients

Dice the onion, carrot, bell pepper, and sweet potatoes evenly so they cook at the same rate. Measure out all spices in advance and whisk them together in a small bowl to keep cooking smooth and stress-free.

Cooking Instructions

Heat a large Dutch oven over medium heat and sauté the onion, carrot, and bell pepper with a splash of water until softened. Stir in garlic and ginger, then add the spice mixture and cook briefly until fragrant. Pour in tomatoes, broth, and water, bring to a gentle boil, then add lentils and sweet potatoes. Cover and simmer until everything turns tender and creamy, finishing with spinach if using.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the simmer. Red lentils need steady heat to break down properly, and sweet potatoes require time to soften without falling apart. Stir occasionally to prevent sticking and adjust liquid if the stew thickens too fast.

Pro Tips for Better Flavor

Toast the spices briefly before adding liquids to deepen flavor. For a richer finish, let the stew rest for ten minutes before serving so the spices fully settle into the broth.

Serving and Storage

How to Serve

Serve this vegan stew hot with fresh cilantro on top. It pairs well with brown rice, quinoa, or warm flatbread for a complete dinner that satisfies every appetite.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop with a splash of water or broth to restore the creamy texture.

Conclusion

This Curried Red Lentil Stew proves that nourishing food can also feel indulgent and deeply comforting. With simple pantry staples, bold spices, and a one-pot method, this recipe belongs in every home cook’s rotation. Make it once, and it will quickly become a repeat favorite.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make this stew ahead of time?

Yes, this stew tastes even better the next day because the spices continue to develop, making it ideal for meal prep.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.

Can I freeze this stew?

Yes, allow it to cool completely, then freeze in airtight containers for up to three months.