Name: Curried Red-Lentil Stew with Vegetables
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 to 6 servings
Ingredients: 6 tablespoons vegetable oil; 1 medium onion, finely chopped; 1 1/4 teaspoons salt; 1 (2- by 1-inch) piece peeled fresh ginger, quartered; 5 large garlic cloves, coarsely chopped; 5 1/3 cups water; 1 1/2 teaspoons curry powder; 3/4 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1 cup red lentils, picked over and rinsed; 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces; 3 cups chopped trimmed spinach leaves (3 ounces); 1 cup frozen peas (not thawed); 1/2 cup chopped fresh cilantro; 1/4 teaspoon cumin seeds; 1/4 teaspoon dried hot red-pepper flakes; Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

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Curried Red-Lentil Stew with VegetablesRomulo Yanes

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper.

Cooks' Note:

Stew, without spinach, peas, cilantro, and spice oil, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients.

Recipe notes

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