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Vegan Lentil Stew with Coconut Milk

A heartwarming bowl of Vegan Lentil Stew with Coconut Milk packed with rich flavors and creamy texture, perfect for cool evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons avocado oil or other neutral oil like vegetable oil
  • 2 cups chopped yellow onion medium dice for sweetness
  • 2 tablespoons minced fresh garlic for a fragrant base
  • 2 tablespoons fresh thyme leaves washed and dried for earthiness
  • 1 tablespoon ground cumin adds warmth and depth
  • 2 teaspoons ground turmeric for vibrant color and health benefits
  • 1 teaspoon ground coriander for a hint of citrus flavor
  • 1 teaspoon cardamom adds a unique sweetness
  • ¼ teaspoon ground cloves for a subtle spice note
Vegetables
  • 2½ cups carrots washed, peeled, and sliced into approximately ¼ to ½ inch pieces for sweet crunch
  • 1 cup celery washed and sliced, optional peel for added nutrition
  • 4 cups loosely packed spinach leaves washed and roughly chopped for a nutrient boost
Lentils and Broth
  • 2 cups dry green lentils protein-packed and hearty, red lentils can be used but require less cooking time
  • 4½ cups vegetable stock rich and savory, using homemade adds depth
  • 2¾ cups coconut milk creamy and luscious, enhances flavor
Seasoning
  • to taste salt for seasoning
  • to taste pepper for seasoning
  • optional chili flakes for those who want a spicy kick

Method
 

Preparation
  1. Coat a large pot with the avocado oil and place it over medium heat.
  2. Add the chopped onion and minced garlic, sautéing for a few minutes until they soften and become aromatic.
  3. Introduce the fresh thyme along with the ground spices: cumin, turmeric, coriander, cardamom, and cloves.
  4. Continue to sauté, stirring occasionally, until the onions soften and become translucent, about 10 minutes.
Cooking Vegetables
  1. Toss in the sliced carrots and celery, stirring well to coat them in the fragrant oils and spices.
  2. Cook for about 5 minutes, stirring occasionally to prevent sticking.
  3. Add the dry green lentils and mix everything until well blended.
Combine & Simmer
  1. In a separate bowl, whisk together the creamy coconut milk with 1 to 2 cups of vegetable stock.
  2. Pour the whisked coconut milk into the pot along with the remaining vegetable stock, mixing thoroughly.
  3. Bring the stew to a gentle boil, then reduce the heat to low.
  4. Cover the pot with a lid and let it simmer for about 45 minutes to an hour, or until the lentils and carrots are tender.
Finishing Touches
  1. Gradually add the loosely packed spinach to the stew in batches, letting each addition wilt down before adding more.
  2. Season the stew with salt and pepper to taste, and if desired, sprinkle in some chili flakes before serving.

Notes

For added texture and nutrition, consider adding other vegetables like bell peppers or zucchini. If you prefer a thicker stew, reduce the amount of stock or let it simmer uncovered for the last 15 minutes. Fresh herbs can be added just before serving for a burst of freshness.