Indian Lentil-Vegetable Stew

Garam masala brings a warm flavor to this curry.

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Photo: Martin Koch / IStock

We love the warm flavor that garam masala brings to our lentil stew. This essential component of Indian and other South Asian cuisines is a sweet aromatic blend of dry-roasted ground spices that may include: coriander, green and black cardamom, cinnamon, cloves, bay leaves, nutmeg or mace, ginger, black pepper, and cumin. Our suggested substitution in the recipe works well, but it isn't quite as authentic.

SERVINGS
6

INGREDIENTS
1 1/2 cups brown Basmati rice
1 tablespoon vegetable oil
1 large onion, chopped
2 tablespoons minced, peeled fresh ginger
1 1/2 teaspoons garam masala (or 1 1/2 teaspoons curry powder plus 1/4 teaspoon ground cinnamon)
1 garlic clove, chopped
4 cups water
2 cups green lentils, picked over and rinsed
1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
1 can (14 1/2 ounces) diced tomatoes
1 can (14 to 14 1/2 ounces) vegetable broth (1 3/4 cups)
Salt
1 bag (9 ounces) fresh spinach or 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry

PREPARATION
1. Prepare Basmati rice as label directs.

2. Meanwhile, in 6-quart saucepot, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until tender and lightly browned. Stir in ginger, garam masala, and garlic, and cook 1 minute. Add water, lentils, potatoes, tomatoes, broth, and 1/2 teaspoon salt; heat to boiling over high heat.

3. Reduce heat to low; cover and simmer 25 minutes or until lentils and potatoes are tender, stirring occasionally. Add spinach; heat through. Serve stew with rice.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 520
Total Fat: 5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 675 mg
Carbohydrates: 97 g
Fiber: 17 g
Protein: 25 g

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