Spicy Lentil Vegetable Stew (Sambar)

This Spicy Lentil Vegetable Stew, inspired by classic South Indian sambar, is comforting, nourishing and full of flavor. Tender lentils and colorful vegetables simmer gently with warming spices, while a final tarka of mustard seeds and caramelized onion brings everything together. It’s perfect served over rice, with flatbread or alongside crisp dosas. Whether you’re making it for a cozy weeknight dinner or a leisurely weekend lunch, this stew is as satisfying as it is simple to prepare.

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Sambar (Spicy Lentil Vegetable Stew)

A fragrant South Indian–inspired lentil and vegetable stew simmered with warming spices and finished with a tarka of mustard seeds and caramelized onion. Perfect served hot with rice or flatbreads.

Prep Time15

Cook Time50

Course: Main Course

Cuisine: Indian

Servings:

Calories: 162kcal

Ingredients

For the vegetables and lentils

1 liter water
150 g yellow split peas or red lentils
1 medium onion chopped
1 medium carrot chopped
150 g peeled squash or pumpkin diced
100 g green beans chopped
2 tomatoes chopped
½ teaspoon turmeric
1 teaspoon salt

For the spice paste

1 tablespoon ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 dried red chili
1 teaspoon grated fresh ginger
8 fresh or dried curry leaves

For the final seasoning (tarka)

1 tablespoon ghee or vegetable oil
½ teaspoon mustard seeds
½ teaspoon fenugreek seeds
1 small onion finely chopped

US Customary - Metric

Instructions

Cook the Lentils and Vegetables: Pour the water into a large pot and bring to a boil. Add the lentils, onion, carrot, squash, green beans, and tomatoes. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Stir in the turmeric and salt. Cook another 10–15 minutes until everything is tender.
Make the Spice Paste: While the lentils cook, heat 1 tablespoon oil in a frying pan over medium heat. Add cumin seeds, coriander seeds, and the dried chili. Fry about 1 minute until fragrant. Add ginger and curry leaves and cook briefly.
Transfer everything to a small food processor or mortar and grind into a coarse paste.
Add the Spice Paste: Stir the paste into the soup and simmer gently for 5 minutes.
Make the Tarka: In the same frying pan, heat 1 tablespoon oil over medium heat. Add mustard seeds and fenugreek seeds. Cook until they start to pop. Stir in the chopped onion and cook about 5 minutes until golden.
Finish and Serve: Pour the tarka into the pot and stir well. Taste and adjust salt if needed. Serve hot with rice, flatbread, or dosas.

Notes

Lentils: Red lentils cook faster and create a smoother texture. Yellow split peas will be slightly chunkier.
Vegetables: Feel free to swap in zucchini, eggplant, or sweet potatoes if you like.
Spice Level: Adjust the dried chili to taste or leave it out for a milder version.
Consistency: For a thinner stew, add more hot water or vegetable stock at the end.
Storage: Keeps well in the fridge up to 3 days. Flavors deepen overnight.

Recipe Twist Ideas

Coconut Sambar: Stir in ½ cup coconut milk at the end for a creamier version.
Tamarind Tang: Add 1 tablespoon tamarind paste with the tomatoes for extra tanginess.
Greens Boost: Toss in a handful of baby spinach or chopped kale during the last 5 minutes of cooking.
Toasted Nuts: Top each bowl with roasted cashews or peanuts for crunch.
Smoky Touch: Sprinkle a pinch of smoked paprika into the tarka.

Drink Pairing Ideas

A chilled mango lassi to balance the spices
Sparkling water with lime wedges and a pinch of salt
A light, crisp lager or wheat beer
Unsweetened iced chai for an aromatic pairing

Nutrition