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Lentil Stew with Ginger and Turmeric

Lentil Stew with Ginger and Turmeric

By Courtney HillOctober 12, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 1

    cup brown or green lentils, rinsed and drained

  • 1

    teaspoon dried thyme

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 2

    tablespoons finely grated fresh ginger

  • 2

    medium garlic cloves, minced

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ground turmeric

  • 2

    ripe tomatoes (about 10 ounces), cored and chopped

  • ½

    cup plain whole-milk yogurt

  • ½

    cup lightly packed fresh cilantro leaves, torn if large

Step 1

In a large saucepan, combine the lentils, thyme, 1 teaspoon salt and 5½ cups water. Bring to a boil over medium-high, then reduce to medium and simmer, stirring occasionally, until the lentils break apart slightly when stirred and have absorbed most of the water, about 30 minutes.

Step 2

Meanwhile, in a 10-inch skillet over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon each salt and pepper. Cook, stirring often, until lightly browned, about 3 minutes.

Add the ginger and garlic, then cook, stirring, until beginning to brown, about 1 minute. Add the cumin and turmeric, then cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, then remove the pan from the heat.

Step 3

When the lentils are done, stir in the onion-tomato mixture. Taste and season with salt and pepper. Transfer to a serving dish and top with the yogurt and cilantro.