Lentil Stew with Coconut Milk
A silky, flavorful Lentil Stew with Coconut Milk combining tender lentils, fragrant spices, and creamy coconut milk—vegan, comforting, and deliciously wholesome for any occasion.
Ingredients
- 1 ½ cups dried red lentils rinsed
- 1 tablespoon coconut oil or olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 medium carrots diced
- 1 red bell pepper chopped
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- 1 can 13.5 oz coconut milk
- 3 cups vegetable broth
- Salt and black pepper to taste
- Juice of ½ lime
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and sauté until golden and smelling like success, about 5 minutes.
- Add garlic, ginger, carrots, and bell pepper. Stir for 5 minutes until veggies soften and your kitchen smells irresistible.
- Add lentils, curry powder, turmeric, cumin, salt, and pepper. Mix everything like you’re manifesting flavor.
- Pour in coconut milk and vegetable broth. Stir, bring to a boil, then reduce to a simmer.
- Cook uncovered for 35–40 minutes, stirring occasionally, until lentils soften and the stew becomes creamy perfection.
- Add lime juice and fresh cilantro. Serve warm, basking in your culinary genius.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 10 g
- Saturated Fat: 6.5 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
Vitamins and Minerals (Per Serving)
- Iron: 26%
- Folate: 30%
- Vitamin A: 35%
- Vitamin C: 18%
- Magnesium: 22%
Additional Notes / Tips
- Add spinach in the last five minutes for a nutrient boost and Instagram-worthy color.
- Want extra heat? Add chili flakes or a pinch of cayenne—spicy goddess style.
- Leftovers taste even creamier the next day, like all great relationships should.
- Serve over rice, quinoa, or just eat straight from the pot—we don’t judge.
- Bonus: freezes beautifully for emergency comfort cravings.