Creamy Lentil Stew Recipe
This creamy lentil stew proves comfort food doesn’t need dairy. Lentils deliver protein. Coconut milk adds lusciousness. Your spoon does the rest.
It’s cozy, hearty, and practically hugs you from the inside while saving your sanity on cold nights or exhausting workdays.
The best part? It tastes indulgent but keeps everything vegan and wholesome, so you can eat two bowls without guilt.
Smooth, velvety texture, warm spices, and nourishing veggies create a dish worth bragging about at brunch or family dinners.
Creamy Lentil Stew Recipe
A rich vegan lentil stew with creamy coconut milk, spices, and vegetables for a comforting yet healthy bowl.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 diced
- Celery – 2 stalks diced
- Green lentils – 1 cup rinsed
- Tomatoes – 1 ½ cups chopped
- Vegetable broth – 5 cups
- Coconut milk – 1 cup full fat
- Bay leaf – 1
- Cumin – 1 tsp
- Coriander – ½ tsp
- Paprika – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a pot.
- Sauté onion, garlic, carrots, and celery for 7 minutes.
- Stir in cumin, coriander, paprika, salt, and pepper.
- Add lentils, tomatoes, and broth. Bring to boil.
- Lower heat. Simmer 35–40 minutes until lentils soften.
- Stir in coconut milk. Cook 5 more minutes.
- Remove bay leaf. Garnish with parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 325
- Total Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 46 g
- Fiber: 13 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 38%
- Vitamin C: 27%
- Iron: 31%
- Folate: 34%
- Magnesium: 29%
Additional Notes
- For extra creaminess, blend half the stew before adding coconut milk.
- Add spinach at the end for a green boost.
- Great with crusty bread or rice.
