Name: Curried Red-Lentil Stew with Vegetables
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 to 6 servings
Ingredients: 6 tablespoons vegetable oil; 1 medium onion, finely chopped; 1 1/4 teaspoons salt; 1 (2- by 1-inch) piece peeled fresh ginger, quartered; 5 large garlic cloves, coarsely chopped; 5 1/3 cups water; 1 1/2 teaspoons curry powder; 3/4 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1 cup red lentils, picked over and rinsed; 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces; 3 cups chopped trimmed spinach leaves (3 ounces); 1 cup frozen peas (not thawed); 1/2 cup chopped fresh cilantro; 1/4 teaspoon cumin seeds; 1/4 teaspoon dried hot red-pepper flakes; Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

Image may contain Plant Food Pork Vegetable Cauliflower Meal and Dish

Curried Red-Lentil Stew with VegetablesRomulo Yanes

In India, lentil-based dals are often served as a side dish, but adding a host of vibrant vegetables turns this into a main course. Brightened with turmeric and infused with garlic, ginger, and spices, the red lentils are cooked down into a creamy purée. Best of all, the flavor improves with time, so make it ahead for a night when you need a quick supper.

Cooks' Note:

Stew, without spinach, peas, cilantro, and spice oil, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over moderately low heat, thinning with water to a pourable consistency and stirring frequently, before adding remaining ingredients.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.