Curried Lentil and Potato Stew
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from The Occasional Vegetarian, by Karen Lee.
  • 1-1/2 cups (192 g) lentils, rinsed and drained
  • 1 red or yellow bell pepper, cut into 1-inch squares
  • 2 medium potatoes, cubed
  • 2 carrots, cut into small bites
  • 1 large yellow onion, cut into 1-inch pieces
  • 2 celery stalks, cut into small bites
  • 1/4 cup (60 ml) gluten-free low-sodium soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 bay leaf
  • 6 cups (~1.5 liters) vegetable stock
  • plain fat free yogurt (optional)
  • 2 tablespoons olive oil or butter
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin, preferably roasted
  1. 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.
  2. 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.
  3. 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.
More Information

6 to 8 quart pot
small sauce pan


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.
Recipe by Andrea Meyers at