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  • edithpan6

Indian Lentil Stew

Yield: ~1 hotel pan


1.5 cups butter

3 large onions, chopped

6 tbsp. curry powder

1.5 cups all-purpose flour

10 cups vegetable broth

9 cups dried lentils, sorted, rinsed

Salt and pepper to taste

6 cups apple juice

5 lbs. sweet potatoes, peeled and cut into 1 inch pieces

5 cups frozen peas

Sour cream or plain yogurt if desired

In a large pot, melt butter over medium-high heat. Add onion and curry powder; cook 2 minutes. Stir in flour, and cook 2-3 minutes. Gradually add the vegetable broth, stirring occasionally, until thickened.

Stir in lentils. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

Stir in apple juice, and sweet potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, until sweet potatoes are tender. Add in the peas and season with salt and pepper. Serve with sour cream or yogurt if desired.

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