This vegan lentil stew recipe is layered with rich coconut and curry flavours to jazz up tender cooked lentils. The perfect one-pot meal when you’re craving a cozy, comfort food dinner!

Bread dipped into a pot of lentil stew.

We all have a bag of lentils in the back of our pantry. Sitting there, waiting for us to put it to use. Once you know how to cook lentils, they’re great for making lentil balls and tourtière, but this lentil stew recipe simmers the lentils with all kinds of seasonings and coconut milk, infusing them with the most amazing flavour. 

Why You’ll Love This Lentil Stew Recipe

  • A lentil stew with big flavour. Ginger, red curry paste, and aromatics come together to create a rich, fragrant stew that is simply irresistible.
  • Easy one-pot meal. This recipe requires minimal clean up, as everything cooks in one pot! It’s also so hearty and filling, you don’t need to add any sides (although you can’t go wrong with a piece of garlic naan).
  • Packed with nutrients. Lentils are an excellent source of plant-based protein, fiber, iron, and other essential nutrients. They’re one of my favourite vegan protein sources!
Coconut lentil stew in pot

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Sesame oil – Use pure sesame oil.
  • Fresh ginger – Fresh ginger is so much more flavourful than ground ginger. It has more warmth, too!
  • Red curry paste – Make sure to use a vegan red curry paste—not all curry pastes are.
  • Red onion and garlic – These aromatics build the flavour of this lentil stew.
  • Sea salt and ground black pepper
  • Coconut sugar – My go-to sugar for this recipe is coconut sugar but any other sugar you have on hand will also work.
  • Light soy sauce – Tamari, liquid aminos, or coconut aminos are fine too. These add umami and depth. 
  • Dry green lentils – I use dry green lentils for this stew because they hold their shape. Don’t use red lentils, as they don’t hold their shape when cooked.
  • Coconut milk – Full-fat coconut milk will give you a richer stew, but lite also works.
  • Vegetable broth – I like to use my homemade vegetable broth.
  • Lime juice 
  • Sambal oelek or sriracha – If you want to give your stew a little kick use some optional sambal oelek or sriracha sauce.

How to Make Lentil Stew

  • Cook the ginger and curry paste. Add the sesame oil to a pan over medium-high heat. Cook the ginger and curry paste for a minute.
  • Sauté the aromatics. Stir in the onion and garlic and cook for about 5 minutes, or until softened.
  • Simmer. Stir in the salt and pepper, sugar, and soy sauce, followed by the lentils, coconut milk, and broth. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender, or 30 to 40 minutes, stirring occasionally.
  • Finish. Add the lime juice and remove from heat. Season to taste and serve with sambal oelek, sriracha, or Scotch bonnet pepper hot sauce.
Pot of vegan lentil stew

Tips and Variations

  • Pick over the lentils. Little pebbles can and do show up in bags of lentils and beans! It’s always worth it to take the time to pick them over.
  • Don’t overcook the lentils. If you cook them too long, they’ll start to get mushy and fall apart. They should be al dente, to borrow a term from cooking pasta!
  • Add some greens. To up the veggie factor in this lentil stew recipe, you can add baby spinach or kale leaves about 5-10 minutes before the stew is done. They will wilt and add extra nutrients to your meal.

What Goes Well With Lentil Stew?

This lentil stew is best enjoyed in a few wonderful ways:

Pot of lentil stew with bread

How to Store Leftovers

  • Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
  • Freezer: This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating. 

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Bread dipped into a pot of lentil stew.

Lentil Stew

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This easy vegan lentil stew recipe is layered with coconut and curry flavours to jazz up tender cooked lentils. The perfect one-pot meal!
5 (from 35 ratings)
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Ingredients

  • 1 tablespoon sesame oil
  • 1/4 teaspoon fresh ginger 
  • 2 tablespoons red curry paste, I use this vegan one by Thai Kitchen
  • 1/2 large red onion, minced
  • 4 cloves garlic, minced
  • 1/4 teaspoon sea salt, to taste
  • 1/4 teaspoon ground black pepper
  • ½ -1 tablespoon coconut sugar, or other 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 can coconut milk, (13.4 ounces/383g), full-fat or lite)
  • 2 cups vegetable broth
  • juice of 1 lime
  • 1/2 tablespoon sambal oelek or Sriracha, optional, for heat

Instructions 

  • 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.
  • Enjoy!

Notes

  • Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
  • Freezer: This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
Calories: 260kcal, Carbohydrates: 26g, Protein: 10g, Fat: 14g, Saturated Fat: 10g, Sodium: 403mg, Potassium: 463mg, Fiber: 12g, Sugar: 4g, Vitamin A: 729IU, Vitamin C: 5mg, Calcium: 36mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dinner, Lunch, Soups
Author: Jessica Hylton