- 1 tablespoon plus 1 teaspoon neutral oil, divided
- 2 yellow onions, peeled and diced
- 4 carrots, peeled and diced
- 3 potatoes, peeled and cubed
- 1 tablespoon garam masala
- ½ teaspoon cayenne powder optional
- 1 cup yellow lentils
- 6–8 cups water or vegetable stock
Spice mixture:
- 2 tablespoons vegan or dairy butter
- 2 teaspoons black mustard seeds
- 2 teaspoons cumin seeds
- 1 teaspoon dry fenugreek leaves
Sauté the vegetables:
Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onions and sauté for 5–6 minutes or until they begin to soften. Next, add the carrots and potatoes and sauté for 5–6 minutes.
Create a well in the middle of the vegetables and add the remaining 1 teaspoon of oil. Once the oil is hot, add the garam masala and cayenne powder, if used, and let it sizzle in the hot oil for 30–45 seconds.
Toss coat the vegetables in the bloomed spice mixture and season liberally with salt and pepper.
Simmer the yellow lentils:
Sizzle the spices (optional):
Melt the vegan butter into a small saucepan. Once bubbly, add the fenugreek, cumin, and black mustard seeds and cook, constantly stirring, for 1 minute. Once the mustard seeds begin to pop, turn off the heat and immediately pour it into the lentil stew. You'll hear lots of beautiful sizzling noises!
Calories: 285kcal | Carbohydrates: 46g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 69mg | Fiber: 14g | Sugar: 5g