Tempered Lentil Stew with Cumin and Turmeric

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply spiced, slow-simmered lentil stew that showcases the art of tempering spices in hot oil for maximum flavor. This indian-inspired vegetarian ready in about 55 minutes pairs brown lentils, coconut oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 brown lentils
• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 finely diced onion
• 3 minced cloves garlic
• 1 cup diced tomato
• 3 cups vegetable stock
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then drain. Place in a pot with 3 cups vegetable stock and 1/2 tsp salt; bring to a gentle simmer over medium heat and cook for 25 minutes until tender but not mushy.
2. Step 2: Heat 2 tbsp coconut oil in a separate skillet over medium heat. Add 1 tsp cumin seeds and cook for 45 seconds until they begin to pop and release aroma, then immediately add 1 finely diced onion and 3 minced garlic cloves. Sauté for 5 minutes until onion is translucent and fragrant.
3. Step 3: Stir 1 cup diced tomato and 1 tsp turmeric powder into the onion mixture, cooking for 3 minutes until tomato breaks down. Pour the entire mixture into the lentil pot, stir well, and simmer uncovered for 10 more minutes to meld flavors. Stir in 2 tbsp chopped fresh cilantro before serving.