This clean eating garam masala red lentil stew recipe is a hearty, tummy-warming bowl of deliciousness!
What do you do when you create a soup recipe from scratch, and in the end you realize you didn’t add enough liquid for it to actually qualify as soup? You serve it with a smile and call it stew!
This “stew” may not look like anything fantastic, but let me tell you… if you are partial to Indian food, this dish is WONDERFUL! I fell head over heals in love with it.
When I first made this recipe years ago, I made it with chicken broth. But now that I’m 100% plant based, I switched out the chicken broth for vegetable broth and it turned out just as tasty as the chicken broth version.
I also adjusted the spices. When I first made this Clean Eating Garam Masala Red Lentil Stew, I went heavy on the curry and some folks didn’t like it with such a strong flavor. So I backed off of the curry and it really did mellow things out a bit. But in a good way. I can’t stop eating it. So, so, so yummy!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Curry Chicken With Peas Recipe
- Clean Eating Curry Tofu Pasta Recipe
- Clean Eating Chickpea Flour Flatbread Recipe
CLEAN EATING GARAM MASALA RED LENTIL STEW RECIPE:
This wonderful bowl of comfort is perfect on a chilly, windy evening. Serve this with some flatbread and hummus for a well rounded meal. I used my chickpea flour flatbread recipe. You can find the link to that recipe listed above.
- 1 large yellow onion (chopped)
- 1 tbsp. olive oil
- 3 cups dry, red lentils (rinsed)
- 1 (14 oz.) can light coconut milk
- 6 cups vegetable broth (no sugar added)
- 2 cups water
- 2 tsp. curry powder (or to taste)
- 3 tsp. garam masala (or to taste)
- 1 tbsp. garlic powder
- 1 lb. baby carrots (sliced thin)
- 1 (15 oz.) can tomato sauce (no sugar added)
- 1 (15 oz.) can garbanzo beans (rinsed and drained)
- salt and pepper (to taste after cooking)
Roughly chop your onion and place into a large pot with the olive oil.
Cook the onions until they are translucent. In fact, if you know how to caramelize onions, go for it.
Add your red lentils to the pot and stir.
Add the coconut milk to the pot and bring to a low boil.
Add all other ingredients. Cook on medium heat, stirring frequently to keep the beans from burning on the bottom of the pot.
Stew is finished when the lentils are soft and fully cooked.
Add salt and pepper to taste.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
This recipe from the Gracious Pantry archives, originally posted 4/9/2010.