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

Béchamel Sauce

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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

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

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

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.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.