This rich, creamy lentil and white bean stew is packed with North Indian spices and comes together in one pan in about 30 minutes. Serve it on its own or alongside rice, flatbread, or naan. Naturally gluten-free, soy-free, and nut-free, the stew is flexible — swap beans, adjust spices, or make coconut-free or oil-free versions easily.
Table of Contents
- Why You’ll Love Lentil Bean Stew
- More Cozy Bean Stews
- Lentil Bean Stew Recipe
- Ingredients and Substitutions
- Tips
- How to Make Lentil Bean Stew
- What to Serve with Lentil Bean Stew
- Frequently Asked Questions
I developed this one-pan stew by bringing together the bold North Indian spice flavors from some favorite curries and adapting them to a quick lentil-and-bean format. It’s forgiving: if you don’t have every spice listed, boost the garam masala or curry powder and it will still be deeply satisfying. The recipe is quick when your spices are ready and very adaptable — use different lentils, swap beans for chickpeas, or adjust liquid and cooking time for denser lentils.
Split red lentils cook quickly and give a creamy texture, though petite yellow or brown lentils also work. Whole brown lentils take longer, so allow extra simmering time if using them. The stew is soothing and customizable — finish with extra garam masala or curry powder for a deeper, warmer profile.
Why You’ll Love Lentil Bean Stew
- One-pan comfort food ready in about 30 minutes
- Deep, warming flavor from North Indian spices
- Flexible — mix and match beans, lentils, and spices
- Naturally gluten-free, soy-free, and nut-free, with simple coconut-free and oil-free options
More Cozy Bean Stews
- Bean mushroom stew
- Kerala-style white bean stew
- Kidney bean and peanut stew
- Mung bean and brown rice kitchari
