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Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Martha Stewart Living, March 2018

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.

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  • Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

Cook's Notes

Stir a splash of water into your Greek yogurt for a more spoonable texture.

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