Recipe: Yellow Lentil Stew

I first enjoyed this delicious stew when a dear friend brought it over after our first child was born. She packaged it lovingly in containers, and even brought over the rice to serve with it. She’s a mom. She knew that even cooking rice was challenging in those first few weeks of baby life. We loved this stew so much that I asked her for the recipe, which she sent to me. I loved her version which included things like “chop a godly amount of garlic” in the instructions. I’ve since done some measuring in order to share it here, but keep in mind that more garlic and ginger are always welcome in this warm, delicious, and simple stew.


Yellow Lentil Stew

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 onion, diced
  • 2 TB minced ginger
  • 1 TB minced garlic
  • 1 TB brown mustard seeds
  • 1 TB turmeric
  • 1 TB ground coriander
  • 1 TB ground cumin
  • 1 lb of yellow split peas (yellow lentils)
  • 1 can coconut milk
  • 14oz can diced tomatoes
  • 1/2 bunch of kale or other greens, chopped finely

1) Saute the onion in olive oil or water (over medium heat) for about 5 minutes.
2) Add the garlic, ginger and spices and saute for 2 minutes, until fragrant.
3) Add the split peas and 4 cups of water.  Simmer 45 minutes until split peas are tender. This is a good time to start rice or quinoa for serving.
4) Add tomatoes and coconut milk and stir to combine.  Stir in the greens and cook until greens are wilted. Serve over rice or quinoa!


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