CF 17/60 Easy Lentil and Vegetable Stew

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m


1 cup Chana Dhal or yellow split peas

500g medium size potatoes peeled and diced

300g eggplant diced

200g zucchini diced

1 medium carrot diced

1 medium red (spanish) onion halved & sliced

2 medium tomatoes quartered

6 to 8 cups water or stock

100g curry paste or similar (see variation)

1 teaspoon each ground cumin, garam masala & Turmeric

1 teaspoon salt

pepper to taste

2 tablespoon olive oil

Bay or curry leaves (optional)


Wash the lentils or dhal then add to a large pot with 6 to 8 cups (less water for thick stew) of water and bring it to boil. Remove any scum for the surface. Add all the ingredients except the vegetables and the oil. Cook for 30 minutes simmering on medium heat. While the stew is cooking peel and dice the potatoes and prepare the remaining vegetables, making sure that you dice the eggplants just before you add it to the pot.

When the 30 minutes are up add the potaotes to the pot and cook for 10 minutes. Remember if potatoes are diced very small they will cook faster but I suggest dice medium size potatoes into 4 for this method. After ten minutes are up add the eggplants and 5 minutes later add the tomatoes and zucchini and cook for a further 5 minutes. Once all vegetables are cooked check the seasoning and add more salt if needed or if stock is used then add less salt  and pour over the olive oil and stir. Enjoy with rice, bread or my chapati recipe

Variations and My Story

Most Dhal products can be bought through major supermarkets these days and if not, find an Indian Bazaar near you or simply use yellow split peas, however peas cook faster so you may want to cook it for half the time specified for the rest as above. Use alternative vegetables that are already in your fridge/pantry and the curry paste is simply whatever you have opened in jars from your fridge, I am lucky because I have my own concentrate sauces; so, I use my own sauces and I am never short of recipe ideas with these sauces, especially when it is already cooked and flavorsome, so I can add my sauces during any stage of cooking. So, use a similar sauce or paste product that has chili, garlic, ginger and onion as their main base.

This is not your traditional dhal where lots of things are ground up with onion, ginger, garlic and chili as well as whole spices and curry leaves cooked in oil and added to the dhal during cooking stages.  My stew is my easy fusion version!

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:




  • CF 60/60 Okonomiyaki my style Japanese Pancake

Recipe Comments

Post A Comment