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    Home » Soups & Stews

    Curried Lentil and Potato Stew

    Oct 3, 2007 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 9 Comments

    Jump to Recipe Print Recipe

    Curried Lentil and Potato Stew - Andrea Meyers

    I'm not a summer soup person, and you generally won't find soup on the menu around our house until the first frost. The weather isn't even remotely cold here yet and I'm still wearing shorts, but for some reason I had a craving for this stew from The Occasional Vegetarian, by Karen Lee.

    I love stews with lots of flavor, and this is definitely in that category. Lentils are a great way to get protein since they have the second highest protein content of any legume, and they are also rich in iron, fiber, and other important nutrients. Always rinse your lentils and pick out any stones or bad pieces before cooking them. I pour the dry lentils into a bowl and cover with water, allowing it to sit for about 5 to 10 minutes, then drain and rinse again.

    You can make the spicy oil, or you can skip that step and add curry paste to the soup while cooking. Either way, you end up with a delicious, healthy, hearty meal. I serve this with dollops of plain yogurt on top. There's something about having a lentil stew with curry flavors ... it just begs for some yogurt.

    Grow Your Own logo, basket 200pxAdd more water if you prefer a soupy consistency. Since our bell peppers are staying green and not turning yellow or red, I used green peppers from our garden.

    Recipe Notes

    You can substitute curry paste for the spiced oil. I use Mae Ploy yellow curry paste. Add the paste to the pot with the other ingredients. Start with a teaspoon and allow to simmer for a few minutes. Add more as you like.

    [Updated December 30, 2011.]

    Curried Lentil and Potato Stew - Andrea Meyers
    Print Pin

    Curried Lentil and Potato Stew

    Adapted from The Occasional Vegetarian, by Karen Lee.
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Soup
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: gluten free, lentils, potatoes, vegan, vegetarian
    Servings: 4
    Calories: 456kcal

    Equipment

    • 6 to 8-quart pot
    • small sauce pan

    Ingredients

    • 1½ cups lentils (rinsed and drained)
    • 1 bell pepper (red or yellow, cut into 1-inch squares)
    • 2 medium potatoes (red or yellow, cubed)
    • 2 carrots (cut into small bites)
    • 1 large yellow onion (cut into 1-inch pieces)
    • 2 celery stalks (cut into small bites)
    • ¼ cup gluten-free soy sauce
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon kosher salt
    • 1 bay leaf
    • 6 cups vegetable stock
    • plain fat free yogurt (optional, or vegan alternative)

    Spiced Oil

    • 2 tablespoons olive oil
    • 1 teaspoon ground ginger
    • 1 teaspoon turmeric
    • 1 teaspoon ground cumin (preferably roasted)
    US Customary - Metric

    Preparation

    • In the pot, add the lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf. Cover and bring to a boil, then reduce heat and simmer for 45 minutes.
    • Meanwhile, warm the oil in a small saucepan over low heat, 1 to 2 minutes. Remove from heat and add the ginger, turmeric, and cumin. Stir and set aside.
    • When the stew is cooked, stir in the spiced oil. Season with salt and additional pepper, if needed. Remove the bay leaf. Serve hot with a dollop of yogurt on top.

    Nutrition

    Calories: 456kcal | Carbohydrates: 74g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Sodium: 2282mg | Potassium: 1423mg | Fiber: 26g | Sugar: 10g | Vitamin A: 6806IU | Vitamin C: 54mg | Calcium: 75mg | Iron: 7mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Kalyn says

      October 03, 2007 at 8:48 am

      I'm definitely going to try this, with sweet potatoes subbing for potatoes. Sounds great!

      Reply
    2. Robyn Vickers says

      October 03, 2007 at 10:59 am

      Oh goody, goody. It's stew season! I can't wait to cook up all manner of hot, sloppy dishes to go with potatoes and polenta and couscous. We had our first stew of the season last night: a lamb and apricot. Oh happiness! Three cheers for Stew.

      Reply
    3. Anh says

      October 03, 2007 at 10:06 pm

      I love lentil, so I will be trying this out! Delicious dish!

      Reply
    4. Andrea says

      October 04, 2007 at 8:12 am

      Kalyn, sweet potatoes sounds really good. I'll have to give that a try!

      Robyn, agreed! We do lots of soups and stews during the cold months.

      Ahn, I love lentils too. Actually had mujaddarah for breakfast this morning!

      Reply
    5. Belinda says

      October 04, 2007 at 10:41 pm

      Andrea...this soup checks off so many boxes on my favorites list...lentils, curry, stews...all wonderful, wholesome feeling fall favorites. This looks perfect...and that dollop of yogurt just finishes the stew off like icing does on a cake. 🙂

      Reply
    6. Simona says

      October 05, 2007 at 4:56 am

      I love the photo: it makes you taste the delicious dish.

      Reply
    7. Thankful says

      May 12, 2008 at 4:04 pm

      I love lentils - I've had my eye on this recipe for a while and will be making this for dinner tonight. Thanks!

      Reply
    8. delaners says

      October 08, 2008 at 9:08 pm

      i wonder what the purpose is of adding the oil last. it seems as if it would separate?

      Reply

    Trackbacks

    1. 8 Hearty Recipes for Fall, Thanksgiving And Winter To Come says:
      August 28, 2016 at 12:26 pm

      […]  2.Curried Lentil and Potato Stew– The stew recipe is hearty, a great source of protein and a little spicy!  […]

      Reply

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