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
Units
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- 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
