Masala Dal (Lentil Stew)

This is my version of India’s classic lentil (usually pink or yellow lentils) and vegetable stew. In Indian cooking ghee (clarified butter) is often used but I use olive oil in most applications because my Indian food is truly vegetarian (other than chicken tandoori) or better said vegan. This is my go-to food when I want something different and full of flavor but want to keep it healthy – I feel like I’m cheating but I’m not.

This is not only a delicious side dish but a perfect vegan entrée.

Print Recipe

Prep Time 25

Cook Time 1 10

Total Time 1 35

Course Buffet, Dinner, Side Dish

Servings 8

Ingredients

¼ cup Olive Oil
3 Chopped Onions
3 cloves Minced Garlic
2 Shredded Carrots
2 Shredded Zucchini
2 Shredded Yellow Squash
1 bag Yellow Lentils
4-6 cups Vegetable Stock (enough to cover vegetables and lentils)
1 tbsp Grated Fresh Ginger
2 tbsp Cumin
2 tbsp Dried Coriander
1 tbsp Lemongrass (buy this in a tube in the produce section - it is fresh and keeps well)
3 tbsp Hot Sauce (optional)
4 tbsp Curry Powder
1 tsp Salt
½ tsp Black Pepper

Instructions

Sauté Olive Oil, Onions and Garlic 3-5 minutes until onions are soft but not browned.
Add Carrots, Zucchini and Yellow Squash and cook for 3-4 minutes.
Soak Yellow Lentils for 2 minutes in cold water - discard any lentils that float to the top. Drain and rinse again under cold running water.
Add Yellow Lentils, Vegetable Stock, Ginger, Cumin, Coriander, Lemongrass, optional Hot Sauce, Curry Powder, Salt and Black Pepper.
Simmer for 1 hour or until lentils are soft.

Keyword Dal, Lentil, Masala, Stew