Pakistani-Inspired Tangy Lentil and Tomato Stew

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A comforting lentil stew with tangy tomatoes and warming spices, simmered until thick and flavorful, perfect for a hearty vegetarian meal. This South Asian-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs red lentils, olive oil, 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 red lentils
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/4 tsp red chili powder
• 14 oz canned diced tomatoes
• 3 cups vegetable broth
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 2 tbsp lemon juice

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Instructions

1. Step 1: Rinse and drain 1 cup red lentils until water runs clear.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Step 3: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until onion softens and edges turn golden.
4. Step 4: Stir in 1/2 tsp ground turmeric, 1 tsp ground coriander, and 1/4 tsp red chili powder, cooking for 1 minute until spices release aroma.
5. Step 5: Add 14 oz canned diced tomatoes, 3 cups vegetable broth, rinsed lentils, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until lentils are tender and stew thickens.
6. Step 6: Remove from heat, stir in 2 tbsp lemon juice and 1/4 cup chopped fresh cilantro. Serve warm with rice or flatbread.