Why this fits a family on a budget
At well under $1.75 per serving, this plant-based lentil dish is one of the most budget-friendly meals possible while still being deeply satisfying and flavorful. Red lentils cook fast with no soaking needed, keeping total time well within 35 minutes.
• 1.5 cup red lentils
• 2 whole yellow onions
• 4 cloves garlic cloves
• 1 tbsp fresh ginger
• 3 tbsp vegetable oil
• 3 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1.5 tsp smoked paprika
• 0.5 tsp turmeric
• 0.5 tsp cayenne pepper
• 1.25 tsp salt
• 3.5 cup water or vegetable broth
• 4 whole pita bread or flatbread
• 1 whole lemon
• 0.25 cup fresh cilantro
1. Rinse the red lentils in a fine mesh strainer under cold water, swishing them around until the water runs mostly clear — about 30 seconds. Set aside.
2. Dice both onions into small pieces. Mince the garlic cloves and grate or finely mince the fresh ginger.
3. Heat 3 tablespoons of vegetable oil in a large pot or deep skillet over medium heat. Add the diced onions and cook, stirring every couple of minutes, for 8–10 minutes until they turn deep golden brown and smell sweet. Do not rush this step — the caramelized onions are the flavor base of the dish.
4. Add the minced garlic and ginger to the onions and stir constantly for 1–2 minutes until fragrant. The mixture should smell nutty and aromatic.
5. Add the tomato paste, cumin, coriander, smoked paprika, turmeric, and cayenne. Stir everything together and cook for 2 minutes, letting the spices toast slightly — the paste will darken and the spices will smell toasty.
6. Pour in the rinsed lentils and the water or vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot. Add 1 teaspoon of salt.
7. Increase heat to bring the mixture to a boil, then reduce to medium-low. Cook uncovered for 18–20 minutes, stirring every 4–5 minutes, until lentils have fully broken down and the stew is thick and creamy like a porridge. Add a splash of water if it looks too thick before lentils are soft.
8. Taste and add remaining salt if needed. Squeeze half the lemon over the pot and stir in.
9. Warm the flatbread in a dry skillet over medium heat for 30–45 seconds per side until soft and lightly toasted.
10. Serve the lentil wat in bowls or on a plate with warm flatbread on the side for scooping. Garnish with fresh cilantro and extra lemon wedges.
Contains: gluten. Always double-check labels for your household's allergies.
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.