South Indian Lentil Stew

by Dawn Voelker ❤️

Ingredients

  • 2 cups Dry Lentils, red variety
  • 15 oz Canned Diced Tomatoes
  • 10 oz Spinach (I prefer fresh, but frozen, drained and thawed, is ok)
  • 4 cups Chiken/Vegetable Broth
  • 1 Small Onion, uncooked/minced
  • 1/4 tsp Ground Ginger
  • 1 TBSP Minced Garlic
  • 1 TBSP Curry Powder
  • 1 tsp Mustard Seed
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper
  • 1 TBSP Salt (use less or more as needed)
  • 2 tsp Sugar
  • 2 tsp Lemon Juice (optional)
  • 1/3 cups Cilantro, fresh, minced (optional)

Preparation

  1. Combine all ingredients, except lemon juice and cilantro, in a large pot.
  2. Cook on medium-low heat. Simmer until thick and creamy and lentils are soft, about 1 - 1.5 hours.
  3. Season to taste with salt and pepper. If desired, stir in lemon juice and cilantro.