Easy Vegan Yellow Lentil Stew
If you're looking for easy yellow lentil recipes to add to your rotation, start with this easy vegan yellow lentil stew.
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Servings: 6
Ingredients
- 1 tablespoon plus 1 teaspoon neutral oil divided
- 2 yellow onions peeled and diced
- 4 carrots peeled and diced
- 3 potatoes peeled and cubed
- 1 tablespoon garam masala
- ½ teaspoon cayenne powder optional
- 1 cup yellow lentils
- 6–8 cups water or vegetable stock
Spice mixture:
- 2 tablespoons vegan or dairy butter
- 2 teaspoons black mustard seeds
- 2 teaspoons cumin seeds
- 1 teaspoon dry fenugreek leaves
Instructions
Sauté the vegetables:
- Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onions and sauté for 5–6 minutes or until they begin to soften. Next, add the carrots and potatoes and sauté for 5–6 minutes.
- Create a well in the middle of the vegetables and add the remaining 1 teaspoon of oil. Once the oil is hot, add the garam masala and cayenne powder, if used, and let it sizzle in the hot oil for 30–45 seconds.
- Toss coat the vegetables in the bloomed spice mixture and season liberally with salt and pepper.
Simmer the yellow lentils:
- Add the yellow lentils and then pour in 6 cups of water or vegetable stock. Bring it to a boil and then reduce heat to low. Cover the stew and simmer for 20–30 minutes or until the lentils are tender. Add the remaining 2 cups of water or stock if the liquid absorbs too quickly while simmering.
Sizzle the spices (optional):
- Melt the vegan butter into a small pot. Once bubbly, add the fenugreek, cumin, and black mustard seeds and cook, constantly stirring, for 1 minute. Once the mustard seeds begin to pop, turn off the heat and immediately pour it into the lentil stew. You'll hear lots of beautiful sizzling noises!
To serve:
- Divide the stewed lentils between bowls and serve with cooked basmati rice or naan and cilantro leaves.
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