Lentil Stew with Ginger and Turmeric
- Makes4 servings
- Cook Time40 minutes
- 1
In “The Island Kitchen,” author Selina Periampillai includes a recipe for a lentil dish she sampled on the French island of Réunion, located in the Indian Ocean to the west of Madagascar. She describes the fragrant, creamy lentils, made with a local variety, as cooked in a cast-iron pot over a live fire. Inspired by her recipe, this lentil stew borrows her spicing but is chunkier in texture. We also add tomatoes to brighten both the flavor and color, and we garnish with yogurt for a touch of tangy richness. Serve with steamed rice.
Don’t use lentils du Puy (French green lentils), as they maintain their shape and a firm, separate texture when fully cooked. Brown or regular green lentils, on the other hand, break down slightly with simmering, giving the stew a thicker, creamier consistency.
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