| Prep: 20 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 7g | 1g | 57g |
| sugars | fibre | protein | salt |
| 6g | 14g | 16g | 0.7g |
Why I Love Indian Vegetable Rice and Lentil Stew
What makes this Vegetable Rice and Lentil Stew so admirable, from its fragrant spices to its hearty texture – is the fusion of flavors that transports you straight to the bustling streets of India, right from the comfort of your home kitchen. Whether you’re a seasoned home cook or a beginner trying their hand at exotic cuisines, this stew is as delicious as it is approachable.
A Taste of India in Your Home
My Louisiana roots instilled in me a deep love for hearty meals full of rich flavors. However, my French ancestry awakened a craving for finesse and elegance in my culinary creation. This recipe is a perfect blend of the two, reminiscent of the robust Creole dishes I grew up with, yet subtly refined in its flavors and presentation, akin to the delicate nature of French cuisine. It’s a testament to diversity and heritage, merging seamlessly in one pot. See how this Indian family recipe influenced my version here.
Savor The Richness of Spices
With its core ingredients being lentils, Basmati rice, and an array of vegetables, including carrots, celery, peppers, zucchini, and peas, this Vegetable Rice and Lentil Stew is a wholesome, nutrient-rich dish. The true magic, however, lies in the amalgamation of carefully sourced spices like curry powder, cumin, turmeric, and optional chili powder that give this stew its depth and identity. Each spice, in its right quantity, brings a unique flavor profile, creating a symphony of taste that is both enticing and comforting – very much like Madhur Jaffrey’s traditional Indian recipes that often inspire me.
The final flourish – a generous garnish of fresh cilantro, adds a layer of freshness to this warm and inviting stew. Simple to put together, but intensely flavorful, this Vegetable Rice and Lentil Stew is a bowlful of comfort that everyone should try.
What You’ll Need
- 1 cup lentils
- 4 cups vegetable broth
- 2 cups water
- 1 cup Basmati rice
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup peas
- 1 can (15 oz) diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- Fresh cilantro to garnish
Method
Step One
Wash the lentils thoroughly under cold running water and drain. Set aside.
Step Two
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent and soft. Add the minced garlic and stir for around one minute until fragrant.
Step Three
Add the chopped carrots, celery, bell pepper and zucchini to the pot. Stir well and cook for about 5 minutes until the vegetables start to soften.
Step Four
Stir in the curry powder, cumin, turmeric, and chili powder, if using. Cook the mixture for another 2 minutes to allow the spices to blend with the vegetables.
Step Five
Add the lentils, rice, vegetable broth and water to the pot. Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for 20 minutes.
Step Six
Next, add the peas and diced tomatoes to the pot. Stir everything together and cook for another 10 minutes or until the lentils and rice are fully cooked. Add salt and pepper to taste.
Step Seven
Before serving, garnish the Vegetable Rice and Lentil Stew with fresh cilantro. Serve hot and enjoy!
