Garam Masala Red Lentil Stew
Prep time
Cook time
Total time
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Serves: 8
  • 2 teaspoons extra-virgin coconut oil
  • 1 cup medium onion, chopped
  • 1 cup finely chopped celery
  • 3 cloves garlic, minced
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons fine sea salt
  • 4 cups water
  • 1 28-oz canned diced tomatoes, undrained
  • 1 cup red lentils, rinsed and drained
  • Grated zest and juice from 2 medium limes
  • 3 tablespoons chopped fresh cilantro
  • Optional: additional chopped cilantro and lime wedges for serving
  1. Melt the coconut oil in a large saucepan set over medium heat. Add the onion and celery; increase heat to medium-high and cook, stirring, for 6 to 7 minutes until vegetables are softened. Add the garlic, garam masala, cumin, and salt; cook and stir 2 minutes longer.
  2. Add the water, tomatoes with their juices, and lentils to the pan. Increase heat to high and bring to a boil; reduce heat to low, cover, and simmer for 20 to 25 minutes or until lentils are softened. Stir in the lime zest, lime juice, and cilantro.
  3. Serve with additional cilantro and lime wedges, if desired.
Store: Store the cooled soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Recipe by power hungry at