Description
A warm and hearty vegetarian stew made with creamy coconut milk and red lentils, perfect for chilly evenings.
Ingredients
Scale
- 1 cup red lentils (split for quick cooking)
- 1 can coconut milk (full-fat for richness)
- 4 cups vegetable broth
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon ginger (freshly grated)
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili flakes (optional)
- 2 medium carrots (diced)
- 2 cups spinach or kale (stirred in at the end)
- 1 medium tomato (chopped, optional)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon lime juice (squeeze at the end)
Instructions
- Prepare your ingredients by gathering everything you need.
- Sauté the aromatics in olive oil until the onion is translucent, about 5 minutes.
- Sprinkle in the spices and stir to toast for about 30 seconds.
- Pour in the vegetable broth and add the rinsed red lentils and diced carrots.
- Reduce the heat, cover, and let it simmer for about 20 minutes.
- Add the coconut milk and stir until well combined.
- Toss in the spinach or kale until wilted.
- Squeeze lime juice and sprinkle cilantro before serving.
Notes
For added flavor, let the stew sit for a bit after cooking. It tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg