Creamy Lentil Stew
A luscious, Creamy Lentil Stew made with tender lentils, coconut milk, and aromatic spices—vegan, hearty, and the definition of cozy comfort food.
Ingredients
- 1 ½ cups red or brown lentils rinsed
- 1 tablespoon coconut oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 carrots chopped
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 can 13.5 oz coconut milk
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until soft and golden, about 5 minutes.
- Add garlic, ginger, and carrots. Stir for 5 minutes until fragrant and lightly caramelized.
- Add lentils, diced tomatoes, broth, curry powder, turmeric, paprika, salt, and pepper. Stir like you’re summoning comfort.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook for 35–40 minutes until lentils are tender.
- Stir in coconut milk and simmer another 5 minutes until creamy perfection is achieved.
- Add lemon juice and garnish with fresh cilantro. Serve hot with naan, rice, or pure contentment.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 46 g
- Fiber: 14 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 29%
- Folate: 34%
- Vitamin A: 38%
- Vitamin C: 18%
- Magnesium: 22%
Additional Notes / Tips
- Add spinach in the last few minutes for color and extra nutrients.
- Want it thicker? Mash a few lentils at the end for a creamy texture.
- Spice it up with chili flakes or cayenne if you like some drama.
- Store leftovers for up to four days—they get even better as flavors mingle.
- Serve with bread or rice and feel smug about your healthy life choices.