Indian Spiced Lentil Bean Stew
This deliciously flavorful lentil bean stew is rich and creamy with deep flavors from North Indian spices! It’s an easy, 1-pan 30 minute white bean stew with split lentils that you can serve on its own or with rice, flatbread, or naan. Naturally gluten-free, soy-free, and nut-free.
I wanted to create a 1-pan lentil bean stew using the flavor profiles from my rara chicken and Angara chicken recipes. This super easy and hearty stovetop recipe is adapted from my herb lentil and chickpea stew by incorporating those amazing North Indian spices to that 1-pot format.
This is a quick recipe once you have all of the spices together, and it is also super flexible. If you don’t have every spice, it will still turn out absolutely delicious. Just add more garam masala or curry powder instead. See recipe notes for alternate flavor options.
You can also use different beans or chickpeas in this stew. I use split red lentils, but brown lentils and petite yellow lentils work well, too, as well as any other quick-cooking lentils. If you’re using whole brown lentils, the cooking time will nearly double, so just be mindful of that.
This is a super soothing and delicious lentil bean stew. You can adjust the flavors to preference, like folding in some garam masala or curry powder in the end to deepen the flavor.
What Makes Lentil Bean Stew Special
- Quick and easy one-pan dinner ready in just 30 minutes
- Delicious flavors inspired by North Indian spices
- Customizable with your choice of beans and spices
- Naturally gluten-free, soy-free, and nut-free, with options for coconut-free and oil-free versions
To make a version of this lentil bean stew without coconut, try using cashew milk or another thick non-dairy milk of your choice.
You can also substitute split red lentils with other quick-cooking lentils, but keep in mind that brown lentils will take longer to cook. Cooked white beans like cannellini or chickpeas can be used in place of the white beans in the recipe.
For the frozen spinach, make sure to thaw and drain it before adding it to the stew. Alternatively, you can use fresh chopped spinach for a different texture.
When serving, garnish the stew with cilantro, lemon juice, and red pepper flakes. You can also add a drizzle of non-dairy cream or yogurt for extra creaminess.
Here are some tips for cooking this dish:
- If the onion starts to dry out while cooking, add splashes of water to prevent burning.
- When adding the spice mix to the pan, add a splash of water to prevent the spices from scorching.
To make the stew, combine all the spice mix ingredients in a small bowl and set aside. Heat oil in a skillet and sauté the onion with a pinch of salt until translucent. Add bay leaf, black cardamom, and crushed fennel seeds, then cook for a few minutes before adding a splash of water.
Add most of the spice mix to the onions, along with ginger-garlic paste and tomatoes. Cook until the tomatoes are jammy, then add coconut milk, water or stock, and the remaining salt. Stir in lentils and white beans, cover, and cook until the lentils are tender.
Fold in the spinach, adjust seasoning with salt, lemon juice, and sugar if needed, and sprinkle the remaining spice mix on top. Garnish with cilantro, lemon juice, red pepper flakes, and optional non-dairy cream or yogurt.
Serve the stew with bread, rice, quinoa, or potatoes. Enjoy this allergy-friendly, gluten-free, nut-free, and soy-free dish! text in a simpler way:
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