One-Pot Curried Lentil and Vegetable Stew
A warming, hearty stew with tender lentils and a medley of vegetables simmered in fragrant curry spices. This indian-inspired vegan (gluten free) ready in about 45 minutes pairs dry red lentils, large, diced into 1/2-inch cubes carrot, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry red lentils
- 1 large, diced into 1/2-inch cubes carrot
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tbsp fresh, grated ginger
- 1 cup coconut milk
- 3 cups vegetable broth
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Add 2 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric powder, stirring continuously for 30 seconds to toast the spices.
- Step 4: Add 1 large diced carrot and 1 cup dry red lentils, mixing to coat with spices.
- Step 5: Pour in 3 cups vegetable broth and 1 cup coconut milk, bring to a boil, then reduce heat to a simmer.
- Step 6: Cover and cook for 25-30 minutes until lentils and carrots are tender and the stew thickens, stirring occasionally.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste.
- Step 8: Serve hot garnished with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does One-Pot Curried Lentil and Vegetable Stew take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Curried Lentil and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry red lentils from drying out.
Can I substitute ingredients in One-Pot Curried Lentil and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Curried Lentil and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Curried Lentil and Vegetable Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
