Coconut lentil stew with vegetables

Coconut Lentil Stew (Creamy Plant-Based Comfort Food)

/ Dinner, Lunch, Recipes / By

This coconut lentil stew is a comforting, nourishing plant-based meal that works perfectly for everyday lunches or dinners. Lentils provide plant-based protein and fiber, while coconut milk adds a creamy texture and mild sweetness. It’s a simple, balanced dish that’s easy to prepare and suitable for vegan and dairy-free diets.

Ingredients for Coconut Lentil Stew:

  • 200 g dried lentils
  • 450 ml water
  • 1 vegetable stock cube
  • 1 can (400 ml) coconut milk
  • 1 onion
  • 4 garlic cloves
  • 2 medium carrots (about 220 g)
  • 1 red bell pepper
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tbsp olive oil
  • Salt, to taste
  • Cooked rice, for serving
Ingredients for coconut lentil stew with lentils, vegetables, and spices

How to Make Coconut Lentil Stew

Instructions:

  1. Rinse the lentils and soak them in water for several hours or overnight. Drain before cooking.
  2. Finely chop the onion, garlic, and bell pepper. Cut the carrots into small pieces.
  3. Heat olive oil in a large pan or pot over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened.
  4. Add the bell pepper, carrots, soaked lentils, water, coconut milk, and vegetable stock cube. Stir well.
  5. Add cumin, curry powder, and turmeric. Bring to a gentle boil, then reduce the heat and simmer for about 25 minutes, stirring occasionally.
    If the lentils were not soaked, cook for 30–35 minutes until tender.
  6. Taste and season with salt as needed. Serve warm with cooked rice.

Coconut Lentil Stew Nutrition (Per Serving)

Calories: ~380 kcal / Protein: ~14 g / Carbohydrates: ~42 g / Fat: ~18 g

    (Nutrition values are approximate and may vary depending on ingredients.)

    Lentils are a nutritious source of plant-based protein and fiber and are commonly used in plant-based cooking, as explained by Harvard Health.

    Serving Ideas

    This coconut lentil stew pairs well with plain rice, basmati rice, or flatbread. You can also add fresh herbs, sesame seeds, or a squeeze of lemon juice before serving.

    If you enjoy hearty plant-based meals, you may also like our Tofu Scramble (Plant-Based Egg Alternative) or Creamy Fennel Soup with Green Peas.

    Coconut Lentil Stew

    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 servings
    Calories: 380
    Ingredients Method

    Ingredients
      

    • 200 g dried lentils
    • 450 ml water
    • 1 vegetable stock cube
    • 1 can (400 ml) coconut milk
    • 1 onion
    • 4 cloves garlic
    • 2 medium carrots about 220 g
    • 1 red bell pepper
    • 1 tsp ground cumin
    • 1 tsp curry powder
    • 1 tsp ground turmeric
    • 1 tbsp olive oil
    • salt to taste
    • cooked rice for serving

    Method
     

    1. Rinse the lentils and soak in water for several hours or overnight. Drain before cooking.
    2. Finely chop the onion, garlic, and bell pepper. Cut the carrots into small pieces.
    3. Heat olive oil in a large pan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened.
    4. Add the bell pepper, carrots, soaked lentils, water, coconut milk, and vegetable stock cube. Stir well.
    5. Add cumin, curry powder, and turmeric. Bring to a gentle boil, then reduce heat and simmer for about 25 minutes, stirring occasionally. (If lentils were not soaked, cook 30–35 minutes.)
    6. Taste and season with salt as needed. Serve warm with cooked rice.