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.