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Recipes / Appetizers and SoupsMain Dishes

Yellow Lentil Stew with Ginger, Turmeric, Napa Cabbage & Swiss Chard

Posted March 14, 2017


Makes 6 Servings

  • 1 Tbsp. canola oil
  • 1 tsp. whole cumin seeds
  • 1/2 tsp. red pepper flakes
  • 1 medium onion, diced (about 11/2 cups)
  • 3-4 garlic cloves, minced
  • 1 Tbsp. ginger, minced
  • 2 tsp. ground turmeric
  • 3 medium carrots, diced
  • 11/2 cups yellow lentils, sorted and rinsed
  • 2 cups low-sodium vegetable broth
  • 1 tsp. kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. olive oil
  • 1 bunch Swiss or rainbow chard, washed, ribs removed and chopped (1/4 in. thickness)
  • 1/2 head Napa cabbage, outer limp leaves removed, sliced (1 in. thickness)
  • 1 lemon, cut into 6 wedges


  • Heat canola oil in a large pot or Dutch oven over medium heat. Add cumin seeds and red pepper flakes to oil. Stir and sauté for 1 minute. Add onion, garlic, ginger and turmeric and continue to cook for another minute, stirring to combine ingredients.
  • Add carrots, lentils, vegetable broth and water. Bring to a simmer. Reduce heat to medium low and cook for 25-30 minutes. Add additional water, if needed.
  • When lentils are tender, season with salt and fresh pepper. Add additional spice to taste. Set aside.
  • Heat olive oil in a large saute pan over medium heat. Add chopped chard rib. Cook for 3-4 minutes, stirring occasionally. Add chard leaves and sliced Napa cabbage, tossing frequently, allowing greens to cook and become tender. Add a splash of water
    if greens appear dry.
  • Ladle stew into bowls. Add a heap of the sautéed greens. Garnish with a lemon wedge.


Recipe courtesy of Ingrid Berger