Lentil Stew with Coconut Milk Recipe
A creamy, comforting lentil stew enhanced with coconut milk, spices, and fresh herbs—perfect for a plant-based, nourishing dinner.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Fresh ginger – 1 tbsp grated
- Carrots – 2 medium chopped
- Red lentils – 1 ½ cups rinsed
- Sweet potato – 1 large peeled and cubed
- Coconut milk – 1 can 13.5 oz
- Vegetable broth – 5 cups
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Curry powder – 1 tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
- Lemon juice – 2 tbsp
Instructions
- Heat olive oil in a large pot.
- Sauté onion, garlic, ginger, and carrots for 5 minutes.
- Stir in cumin, turmeric, curry powder, salt, and pepper.
- Add red lentils, sweet potato, broth, and coconut milk.
- Bring to a boil, then reduce heat.
- Simmer uncovered 35–40 minutes until lentils and sweet potato are tender.
- Stir in lemon juice for brightness.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 345
- Total Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 85%
- Iron: 25%
- Folate: 33%
- Vitamin C: 18%
- Magnesium: 20%
Additional Notes
- Add chili flakes for spice if you’re feeling bold.
- Swap sweet potato with pumpkin for variety.
- Tastes even better the next day—hello, meal prep queen.