Anti Inflammatory Tomato-Ginger Masala Lentil & Mushroom Stew
This deeply satisfying stew is the kind of one-pot meal that warms you from the inside out — earthy cremini mushrooms, silky red lentils, and a rich tomato base all simmered together into something that feels both hearty and nourishing. The spice lineup here is doing serious heavy lifting: turmeric, ginger, cumin, coriander, and black pepper are all well-documented for their inflammation-fighting properties, and they come together in a masala-style base that smells absolutely incredible as it cooks. Blooming the spices directly in the pot with the mushrooms before adding the tomatoes is the move that takes this from good to genuinely great — it coaxes out deeper, more complex flavor in just a minute of stirring. The tomatoes cook down until jammy, the lentils break down into a thick, porridge-like texture, and a squeeze of fresh lemon juice at the end brightens the whole thing beautifully. Everything in this bowl — the olive oil, the aromatics, the legumes, the spices — fits naturally into an eating pattern focused on reducing inflammation, with no substitutions or workarounds needed. It makes four generous servings, so it's a smart choice for meal prep or a cozy weeknight dinner that keeps on giving.
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 10 oz cremini mushrooms, sliced ¼ inch thick
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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