Saffron-Simmered Lentil Stew with Cardamom
A fragrant, creamy lentil stew simmered with saffron threads and green cardamom, perfect for chilly evenings. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs red lentils, medium, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1/4 tsp, crumbled saffron threads
- 4, lightly crushed green cardamom pods
- 1/2 cup coconut milk
- 2 cups vegetable broth
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: In a medium pot, combine 1 cup red lentils, 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Add 2 cups vegetable broth and bring to a gentle boil over medium heat.
- Step 2: Add 1/4 tsp crumbled saffron threads and 4 crushed green cardamom pods. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and broth has thickened slightly.
- Step 3: Stir in 1/2 cup coconut milk and cook uncovered for 5 minutes until heated through. Discard cardamom pods, then stir in 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Simmered Lentil Stew with Cardamom take to make?
Total time is about 50 minutes (15 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 Saffron-Simmered Lentil Stew with Cardamom?
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 red lentils from drying out.
Can I substitute ingredients in Saffron-Simmered Lentil Stew with Cardamom?
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 Saffron-Simmered Lentil Stew with Cardamom 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 Saffron-Simmered Lentil Stew with Cardamom vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
