Red Lentil Stew with Potatoes and Peas
There’s nothing better than a red lentil stew with potatoes and peas on a chilly day to warm you up from the inside out. I love rich, (mildly) spicy curries, but sometimes, your belly craves something a little softer, lighter and less carb-heavy.
This is where this stew comes in. It’s in between a traditional Indian potato and pea curry (Aloo Matar) and a red lentil dhal.
As I like to keep the recipes on Heartful Table approachable and use everyday ingredients, I have created a stew that uses ingredients that you’ll find in your cupboard.
Even if you don’t make Indian food too often, you won’t have to pop down to your specialty Indian grocer to get these ingredients.
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What’s the difference between a stew and a soup?
Stews are a thicker consistency, using less liquid when cooking. Soups are runnier and use more liquid and can be blended as well.
I love both types but have a soft spot for stews as I find them more satisfying and filling.
The creaminess of this stew will make you go back for seconds and thirds.
The dish serves four people, but in our household, we’d be lucky to have leftovers when the two of us are eating. If you know us personally, you probably know that we’re big eaters.
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This red lentil potato stew is:
This dish is full of healthy and beneficial ingredients. I have talked at length about the benefits of split red lentils (aka Masoor Dal) in this post.
Ideally, you should soak the red lentils before using them for around 2-4 hours. It’s not necessary to do it overnight like some of the other lentils because they are split and cook much quicker.
If you follow the instructions, you’ll be soaking them for around 15-20 minutes before using them in the stew. If you soak them for a few hours prior, they will probably cook a little quicker.
Stews get better with age
This dish is even better the next day if it doesn’t get eaten in one sitting. It also freezes well, but keep in mind that the potatoes will get mushier and won’t hold their form too well when thawed and warmed up.
I hope you enjoy it and enjoy the versatility of this dish. You can certainly make this stew with many alterations to suit what you already have in your cupboard.
Other recipes you’ll love:
- One-Pot French Lentil, Mushroom and Sage Stew
- Easy Vegan Red Lentil Soup
- Vegan Brown Lentil Stew
- Hearty Mung Bean Stew With Kale
- Creamy Red Lentil Curry (Vegan-Friendly)
- Turkish Pea Stew
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest. Or Pin It for later!Print
Red Lentil Stew with Potatoes and Peas
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4
This red lentil stew with potatoes and peas is nourishing, filling and hearty. Perfect for leftovers as it improves with age.
- 2 cups / 380g split red lentils
- 2 tablespoons neutral oil (I used rice bran oil)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon ginger, finely grated
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 tablespoon cumin seeds, slightly ground in mortar and pestle
- 4 medium / 600g / 1.32 pounds potatoes, chopped into small cubes
- 1 can / 400ml / 13.52 ounces coconut milk
- 2 cups / 300g green peas (frozen or fresh)
- 2 large handfuls / 70g / 2.46 ounces baby spinach
- Salt, to taste
Serving toppings: (optional)
- Fresh red chili, sliced
- In a bowl, pour enough water to immerse the red lentils and soak while you prepare the rest of the dish.
- In a large pot on medium heat, add the oil, onion, and garlic and saute for a couple of minutes until the onion starts to get a little colour.
- Add in the ginger, turmeric, curry powder, and cumin seeds and let cook for another couple of minutes to release all the flavours and aromas of the spices. Make sure to stir.
- Add in the chopped potatoes and stir for a minute. You’ll notice that the potato starts to stick to the bottom of the pot, add a splash of water at this stage.
- Cook the potatoes for around 5 minutes.
- While they cook, wash the red lentils. Once the water runs clear, add them to the pot.
- Stir well and put on your kettle to boil 3 cups / 750ml of water.
- Once the red lentils start to turn yellow at the bottom of the pot, add in the boiled water, and can of coconut milk. Stir well and place the lid askew to retain the liquid. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Once the potatoes and lentils are cooked, stir in the peas and baby spinach.
- Let cook for another couple of minutes and turn the stove off.
- Season to taste and serve with cilantro and chili if desired.
- Diet: Vegan
We made this for dinner last night. It was SO easy to make, and tasted SO wonderful. We’ll make this meal often. Favorite new recipe for sure!
That’s great, Erin! I’m so happy you enjoyed it 🙂 Thanks for the review x
Do you have an instant pot version?
Hi Tiffany, I don’t, I’m sorry.
All of my favorite things in one bowl! yum!
I just made this recipe today! So delicious! The times you gave were perfect too! Thank you!!
Yay! So glad to hear 🙂
Hi, can you suggest anything I can exchange the coconut milk with?
Could I use soy milk or maybe some blended cashews….Im new to this type of cuisine so any advice would be greatly appreciated
Hmmm…I haven’t tried it with anything else myself, but you could try some unsweetened soy milk with 1-2 tablespoons of cashews, blended. Alternatively, if you have access to soy cream (we don’t here in Aus), use that instead. Let me know how you go!
Eating this right now! Very nice. The only thing that’s missing is when to add the ginger 😉
Oh, thanks for the pick up! I’ve updated it now. Glad you enjoyed it 🙂