Vegetarian Lentil Stew

Author:Bon Appétit
Yield:6 Serving(s)
Category:Main Courses


1 tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, chopped
1 tbsp. fresh ginger, peeled and minced
1 tbsp. cumin seeds, chopped (or 2 tbsp. ground cumin)
1 tsp. mustard seeds or 1/2 tsp. dry mustard
1 lb. lentils
6 cups water
plum tomatoes, chopped
zucchini, cut into 1" rounds
 fresh cilantro, chopped (optional)
 plain low-fat yogurt, (optional)


  1. Heat oil in heavy large pot over medium-high heat.
  2. Add onion, garlic and ginger and sauté until tender, about 10 minutes.
  3. Mix in cumin and mustard and stir 2 minutes.
  4. Add water and zucchini -- include other vegetables if desired; bring to boil. Reduce heat to medium-low and simmer 30 minutes, then add chopped tomatoes. Simmer until lentils are tender, about 45 minutes total or less (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer over medium heat, adding more water as necessary to thin to desired consistency, before serving.)Top with cilantro.


Nutrition Facts

6 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat
Trans Fat
Cholesterol 0mg0%
Sodium 18mg1%
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.