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Creamy Greek Yogurt Lentil Stew Packed with Vegetables and Gentle Spice
Looking for a meat-free dinner that still feels satisfying? This Creamy Greek Yogurt Lentil Stew brings comfort to every bowl.
Additional Information
- Can this be frozen? Yes. Freeze the stew before adding the Greek yogurt, if possible, for the best texture. If the yogurt has already been added, it can still be frozen for up to 2 months, although the texture may become slightly grainy after thawing. Reheat gently while stirring well.
- How long can this be stored, and how? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring often, and avoid boiling to keep the yogurt from separating.
- Can I use canned lentils? Yes. Use about 2½ to 3 cups of canned lentils, well drained, and reduce the simmering time by about 15 minutes.
- Can I make it spicier? Absolutely. Add another green chili or increase the Durban masala to suit your taste.
- Can I prepare it ahead? Yes. Prepare the stew in advance and gently reheat before serving. The flavours become even better the next day.
- Can I add the yogurt while the stew is boiling? No. Lower the heat first and stir in the yogurt gradually to keep it smooth and creamy without separating.
Ingredient Substitutions
- Brown or green lentils can replace the original lentils if cooking times are adjusted.
- Plain full-fat natural yogurt can be used instead of Greek yogurt.
- Zucchini or eggplant can replace the brinjal.
- Sweet potato or butternut squash work well instead of carrots.
- Baby spinach can be stirred in during the last few minutes of cooking.
- Coconut cream can replace the yogurt for a dairy-free variation.
Why You Will Love and Enjoy This Creamy Greek Yogurt Lentil Stew
It’s packed with wholesome vegetables, protein-rich lentils, and warming spices for a satisfying meal.
The Greek yogurt adds a rich, creamy finish without making the stew heavy. It’s easy to adapt using vegetables you already have in your fridge
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Creamy Greek Yogurt Lentil Stew
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
- Diet: Vegetarian
Description
If you’re looking for a filling, flavour-packed vegetarian meal, this Creamy Greek Yogurt Lentil Stew is a wonderful choice. The combination of tender lentils, colourful vegetables, warming spices and creamy Greek yogurt creates a comforting dish that’s perfect with rice, roti and your favourite sambals.
Ingredients
- 1 large onion, chopped
- 1 cup dried lentils, soaked in hot water until softened, then drained
- 3 curry leaves
- 1 whole green chili
- 1 tsp whole cumin (jeera) seeds
- 1 tsp whole coriander seeds
- Salt, to taste
- 1 tsp fennel powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp Durban masala
- 1/2 tsp turmeric
- 1/2 tsp freshly ground black pepper
- 2 carrots, peeled and sliced
- 1 punnet mushrooms, sliced
- 1 brinjal, peeled and chopped
- 1/2 cup green peas
- 1/4 cup fresh dhania (coriander), chopped
- 2 cups Greek yogurt
- 2 to 3 cups of hot water or vegetable stock, as needed
Optional
- 1 packet coconut milk powder, stirred into the Greek yogurt before adding to the stew
Instructions
- Heat a little oil in a large pot over medium heat.
- Add 1 chopped large onion, 3 curry leaves, 1 whole green chili, 1 tsp whole cumin seeds, and 1 tsp whole coriander seeds.
- Cook until the onion is lightly golden and fragrant, about 6 to 8 minutes.
- Stir in 1 tsp fennel powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp Durban masala, 1/2 tsp turmeric, and 1/2 tsp freshly ground black pepper.
- Cook for about 1 minute, stirring continuously so the spices don’t catch.
- Add the drained 1 cup of soaked lentils, 2 sliced carrots, 1 punnet of sliced mushrooms, 1 chopped brinjal, and 1/2 cup of green peas.
- Stir everything together and cook for 2 minutes, coating the vegetables well with the spices.
- Pour in 2 to 3 cups of hot water or vegetable stock, just enough to cover the vegetables and lentils. Season with salt to taste.
- Bring the stew to a gentle boil, then reduce the heat and simmer for about 25 to 30 minutes, stirring now and then, until the vegetables are tender, the lentils are fully cooked, and most of the liquid has reduced. You’re aiming for a thick, creamy consistency rather than a soupy stew.
- Lower the heat. Stir in 1/4 cup chopped fresh dhania, followed by 2 cups Greek yogurt a little at a time, stirring continuously to keep the yogurt smooth.
- If using the optional packet of coconut milk powder, mix it into the yogurt before adding it to the pot.
- Cook gently for another 2 minutes. Don’t let the stew boil once the yogurt has been added, or it may separate.
- Taste and adjust the seasoning if needed, then serve warm with fluffy rice, soft roti, naan and your favourite sambals.
Notes
Prepared, tried, and tested by Nazley
Creamy Greek Yogurt Lentil Stew is a hearty vegetarian dinner made with lentils, Greek yogurt, mushrooms, carrots, brinjal and warming Durban spices. This easy lentil stew recipe is perfect for serving with rice or roti when you’re looking for a wholesome family meal full of comforting flavour.
Creamy Greek Yogurt Lentil Stew is an excellent choice for anyone looking for a satisfying vegetarian meal that’s both nourishing and full of flavour. Tender lentils, colourful vegetables, warming spices and creamy Greek yogurt come together in a hearty dish that’s equally delicious served with rice or soft roti. It’s an easy recipe that brings comfort to the table and is sure to become a favourite whenever a wholesome homemade dinner is on the menu.
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That looks delicious!
Thank you so much. Try it and please give me your feedback. Enjoy
Allaboutwritingandmore – Thanks for linking and sharing this post. Hope you will enjoy it. Please let me know once you made it what you think of it. Feedback always welcome.