Why this fits a family on a budget
Dried red lentils are one of the most affordable proteins available, making this hearty stew come in well under $1.50 per serving. The hands-on time is mostly just stirring, making it completely manageable for a novice cook on a busy weeknight.
• 1.5 cups red lentils
• 1 large yellow onion
• 4 cloves garlic cloves
• 1 tsp fresh ginger
• 3 tbsp vegetable oil
• 3 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 0.25 tsp ground fenugreek
• 0.5 tsp cayenne pepper
• 0.25 tsp ground allspice
• 1 tsp salt
• 3 cups vegetable broth
• 8 small store-bought flour tortillas
• 0.5 whole lemon
1. Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then set aside.
2. Finely dice the onion. Mince the garlic. Grate or finely chop the fresh ginger.
3. Heat 3 tablespoons of vegetable oil in a large saucepan over medium heat until shimmering. Add the diced onion and cook, stirring every couple of minutes, for 8 to 10 minutes until the onion turns deep golden-brown — this step builds the base flavor so do not rush it.
4. Add the minced garlic and ginger, stirring for 1 minute until very fragrant.
5. Add the tomato paste, smoked paprika, cumin, turmeric, fenugreek, cayenne, allspice, and salt. Stir continuously for 2 minutes over medium heat until the spice mixture smells toasty and the tomato paste turns a deep brick-red color.
6. Pour in the vegetable broth and stir well to scrape up any browned bits from the bottom of the pan. Add the rinsed red lentils and stir to combine.
7. Raise heat to medium-high and bring to a boil, about 4 minutes. Once boiling, reduce heat to medium-low, cover partially with a lid, and simmer for 20 to 25 minutes, stirring every 5 minutes to prevent sticking. The stew is ready when the lentils have completely broken down and the mixture is thick like porridge — a spoon dragged across the bottom should leave a brief trail.
8. Squeeze in the half lemon, stir, and taste for salt. Add more cayenne if you prefer more heat.
9. Warm the flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted. This is a simple stand-in for injera flatbread.
10. Serve the lentil stew in bowls alongside the warm tortillas for scooping.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.