Vegan Lentil Stew (One Pot & Easy)
This Vegan Lentil Stew is packed with amazing coconut and curry flavours layered deeply into lentils simmering in a rich and creamy curry broth. The perfect one-pot meal! It’s such a comfort dish!
We all have a bag of lentils in the back of our pantry. Sitting there, waiting for us, ready to create an unexpected protein-packed dish. That’s how I stumbled upon making this delightful lentil stew. After whipping up another batch of my coconut curry lentil soup, Gav devoured it yet again. Then he tried something different – he cooked it down. He just wanted to reduce some of the liquid, make it more like my chickpea curry. Then he left it on for a few more minutes and made a stew. It was a simple step but truly blew our minds. Why have we never made a stew yet?!
This Lentil Stew is the ultimate comfort dish. Layered with coconut flavours, curry flavours, it’s one bowl, delightfully simple and tastes phenomenal.
How to make Lentil Stew
Lentil stew is as simple as simmering down the ingredients and letting them do all the magic. Feel free to add more seasonings and truly make it your own.
What goes well with Vegan Lentil Stew?
This lentil stew is best enjoyed in a few wonderful ways:
- Over a plate of rice
- With some fresh bread
- With some Vegan Naan Bread
- You could transform it into a wrap, into tacos
- with a side salad
- Dip some No Knead Bread (Dutch Oven Bread) into it to soak up the flavour!
This, a glass of red wine, some rustic bread and a side salad? YES please!!
Vegan Lentil Stew
- 1 tablespoon sesame oil
- 1/4 teaspoon fresh ginger
- 2 tablespoons red curry paste - I use this vegan one
- 1/2 large red onion, minced
- 4 cloves garlic, minced
- 1/4 teaspoon sea salt, (to taste)
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon to 1 tablespoon coconut sugar or any sugar
- 1/2 tablespoon light soy sauce, or liquid aminos/gluten free tamari/coconut aminos
- 1 1/2 cups dry green lentils, rinsed and picked over
- 1 13.4 ounce can of coconut milk (full fat or lite), (383g)
- 2 cups vegetable broth
- juice of 1 lime
- 1/2 tablespoons sambal oelek or Sriracha, (optional, for heat)
- In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
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