Tamarind-Infused Lentil and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A tangy and aromatic stew featuring red lentils, carrots, and zucchini simmered with tamarind and warm spices for a nourishing meal. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs rinsed red lentils, medium, diced carrot, medium, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, rinsed red lentils
• 1 medium, diced carrot
• 1 medium, diced zucchini
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1-inch piece, minced ginger
• 2 tbsp vegetable oil
• 2 tbsp tamarind paste
• 1/2 tsp, ground turmeric
• 1/2 tsp, ground cumin
• 4 cups vegetable broth
• to taste salt
• fresh, chopped, for garnish cilantro

Instructions

1. Step 1: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 small onion, finely chopped, and cook for 3 minutes until softened. Add 2 cloves garlic, minced, and 1-inch ginger, minced, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1/2 tsp ground turmeric and 1/2 tsp ground cumin, cooking for 30 seconds until aromatic.
3. Step 3: Add 1 cup rinsed red lentils, 1 diced carrot, 1 diced zucchini, 2 tbsp tamarind paste, and 4 cups vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils and vegetables are tender.
4. Step 4: Season with salt to taste and garnish with fresh cilantro.