Go Back

Spiced Lentil Stew

Course dinner, leftovers, lunch
Cuisine Indian, middle eastern
Keyword dal, lentil stew, lentils, stew
Prep Time 5 minutes
Cook Time 15 minutes


  • 3/4 cup orange lentils
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika *I use hot paprika
  • 1/2 tsp chili powder *I use hot chili powder
  • 1/2 tsp cayenne or crushed red chilies *if desired for added spice
  • 2 tsp turmeric
  • 2 cups chicken stock
  • 1 cup water
  • 2 cups sliced white mushrooms
  • 1 cup halved cherry tomatoes
  • 1 small can whole peeled tomatoes with juices
  • 2 chicken breasts *cooked and shredded or diced
  • 1/4 cup heavy cream
  • salt and pepper *to taste
  • toasted cumin seeds *optional
  • sour cream, fresh cilantro and lime juice *garnish


  1. Bring the chicken stock and water to a boil in a small pot.

  2. Meanwhile, to a dry, large soup pot over high heat, add the lentils and all of the spices.

  3. Stir the lentils and spices briefly and continue toasting until the spices are fragrant.

  4. Add the boiling chicken stock and boiling water and stir everything to combine.

  5. Add the mushrooms and tomatoes, reduce the heat to simmer, cover the pot with a lid and simmer for 8 minutes, or until the lentils and mushrooms are just soft and the tomatoes have burst. The lentils will absord some of the liquid, but not all of it. The consistency will be somewhere between a soup and a stew, but nowhere near a risotto. There will be a good amount of broth.

  6. Add the chicken and simmer briefly, about 2 minutes.

  7. Add the cream, stir to incorporate it completely, and simmer another 2 minutes, until everything is heated through completely.

  8. Taste, and add salt and/or pepper, if desired.

  9. Top with toasted cumin seeds, sour cream, fresh chopped cilantro and lime juice, if desired. Enjoy hot.