May 20, 2026

Curried Red Lentil Stew

Name: Curried Red Lentil Stew
Prep time: 5 min
Total time: 40 min
Yield: 6
Ingredients: 3 tbsp. (45 mL) canola or vegetable oil; 1 finely chopped onion; 1 jar (341 mL) VH® Tikka Masala Sauce; 3 cups (750 mL) vegetable broth or water; 1 cup (250 mL) red lentils, rinsed; 3 carrots, cut into bite sized pieces; 1 cup (250 mL) drained canned chick peas; 2 cups (500 mL) chopped spinach leaves, trimmed and rinsed; 1 cup (250 mL) frozen peas; ½ tsp salt (to taste); ½ tsp pepper (to taste)

5

Prep Time Minutes
40
Total Time Minutes
11
Number of Ingredients
6
Servings

Tags:

Beans,
Under 45 min,
Main Dish,
Side Dish,
VH,
Spring,
Fall,
Winter,
Stove Top,
Asian

Ingredients

3 tbsp. (45 mL) canola or vegetable oil
1 finely chopped onion
1 jar (341 mL) VH® Tikka Masala Sauce
3 cups (750 mL) vegetable broth or water
1 cup (250 mL) red lentils, rinsed
3 carrots, cut into bite sized pieces
1 cup (250 mL) drained canned chick peas
2 cups (500 mL) chopped spinach leaves, trimmed and rinsed
1 cup (250 mL) frozen peas
½ tsp salt (to taste)
½ tsp pepper (to taste)

Directions

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Step one

Heat oil in a heavy bottomed pot over moderate heat; add onion and cook until golden brown.
Step two

Stir in vegetable broth, VH® Tikka Masala Sauce and lentils and simmer on low heat, covered, stirring occasionally for 20 minutes.
Step three

Add carrots and chick peas; reduce heat and simmer 15 to 20 minutes more or until lentils are tender. Stir in spinach, peas and season to taste with salt and pepper. Remove from heat and serve.

Tips

Add 2 tbsp. chopped fresh cilantro for an added kick!

If desired, serve with brown rice or whole wheat couscous.

Add extra water to thin the stew for a hearty vegetarian soup.