I’m Wendy, and I’ve got a recipe that’s close to my heart: Hearty Vegan Lentil Stew. This stew is a game-changer—it’s hearty, vegan, and oh-so-delicious. Imagine a warm bowl filled with tender brown lentils simmered in a fragrant coconut curry sauce. It’s perfect for those chilly evenings when you crave something comforting and nourishing. Plus, it’s a breeze to make in just under an hour!
To start this Hearty Vegan Lentil Stew, heat up some olive oil in a large pan. Once it’s sizzling, toss in onions, garlic, and ginger. Let them cook until they’re soft and aromatic—about 3 to 4 minutes. Now comes the fun part: adding a blend of spices like curry powder, turmeric, garam masala, and a touch of cayenne for a hint of heat. Let these spices bloom, filling your kitchen with their irresistible aroma.
Next, pour in creamy coconut milk and tangy tomato sauce. Stir it all together with vegetable broth and bring it to a gentle simmer. This is where the magic happens as the flavors meld together. Now, add in your star ingredient—the brown lentils. Let them simmer away until they’re tender and soaked with all that delicious flavor, about 20 minutes or so.
A Final Touch of Freshness
Just before serving, brighten things up with a squeeze of fresh lemon juice. It adds a zesty kick that balances out the richness of the stew perfectly. Ladle the stew over a bed of steamed rice, sprinkle with fresh cilantro, and serve with warm naan bread on the side. Voila! You’ve got yourself a bowl of pure comfort that’s packed with protein and bursting with flavor.
Check out more high protein vegetarian meals here!
Table of Contents
Chef’s Notes- Hearty Vegan Lentil Stew
- Prepping Aromatics: To save time, prep your onions, garlic, and ginger before you start cooking. You can even use a food processor to chop them finely.
- Blooming Spices: Make sure to let the spices cook with the onions for at least a minute. This step enhances the flavors, making the stew richer.
- Lentil Cooking Tips: If using different types of lentils (e.g., green or red), remember that they have different cooking times. Red lentils cook faster and may become mushy if overcooked.
- Consistent Simmer: Keep the stew at a gentle simmer, not a rapid boil. This ensures even cooking and prevents the lentils from splitting.
- Adjusting Thickness: If the stew is too thin, simmer uncovered for a few more minutes to reduce the liquid. If too thick, add a bit more vegetable broth or water.
- Acidity Balance: Lemon juice at the end adds a nice acidity that balances the flavors. Adjust the amount based on your taste preference.
- Serving Suggestions: This stew is versatile and can be served with a variety of sides. Consider adding a dollop of plain vegan yogurt or a sprinkle of toasted nuts for added texture and flavor.
- Storage and Reheating: This stew tastes even better the next day. Reheat gently on the stovetop, adding a splash of water or broth to loosen it up if needed.
Hearty Vegan Lentil Stew
This Hearty Vegan Lentil Stew is a game-changer! It’s a one-pot wonder that’s easy on the wallet and packed with flavor. Perfect for meal prepping, this dish reheats beautifully and can be customized with your favorite veggies. Serve it with rice, naan, or enjoy it solo. It’s a must-try for anyone looking for a delicious, filling, and budget-friendly meal!
4
bowls10
minutes40
minutes226
kcal50
minutesKeep the screen of your device on
Ingredients
- Base Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion finely chopped
6 cloves garlic minced
2 tablespoons fresh ginger root grated
- Spices
2 tablespoons curry powder
1 teaspoon sea salt
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
- Liquids
1 can (14 oz) full-fat coconut milk
1 can (14 oz) tomato sauce (not ketchup)
3 cups vegetable broth (or water)
- Main Ingredient
1 1/2 cups dried brown lentils
- Finishing Touch
1-2 teaspoons freshly squeezed lemon juice
- For Serving
Fresh cilantro leaves
Naan bread
Steamed basmati rice
- Alternative Ingredients:
Olive Oil: Can be replaced with avocado oil or coconut oil.
Yellow Onion: Substitute with white onion or shallots.
Coconut Milk: Use almond milk or soy milk for a lighter version.
Tomato Sauce: Crushed tomatoes or tomato paste diluted with water can be used.
Vegetable Broth: Replace with water or chicken broth if not strictly vegan.
Brown Lentils: Green lentils or red lentils can be used but adjust cooking time.
Directions
- Sauté Aromatics – Heat the olive oil in a large nonstick pan over medium-high heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Spices – Sprinkle in the curry powder, salt, turmeric, garam masala, cayenne pepper, and black pepper. Stir well to coat the onions and let the spices bloom for about 1 minute. Pour in the coconut milk and tomato sauce. Stir to combine thoroughly. Add the vegetable broth and bring the mixture to a gentle simmer
- Cook Lentils – Add the dried brown lentils to the pot. Stir to mix well. Reduce the heat to maintain a soft boil and cover the pan. Let it simmer for about 20 minutes. Uncover the pan and give it a good stir. Cover again and simmer for an additional 10-15 minutes or until the lentils are tender.
- Finish and Serve – Stir in the freshly squeezed lemon juice. Taste and adjust seasoning with more salt or lemon juice if needed. Serve the lentil stew over steamed rice and garnish with fresh cilantro leaves. Pair with naan bread if desired.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 226kcal
- Carbohydrates: 32g
- Protein: 13g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 394mg
- Potassium: 520mg
- Fiber: 16g
- Sugar: 1g
- Vitamin A: 75IU
- Vitamin C: 4mg
- Calcium: 43mg
- Iron: 4mg
FAQ- Hearty Vegan Lentil Stew
Can I use a different type of lentil?
Yes, you can use green or red lentils. Keep in mind that red lentils cook faster and will result in a softer texture, while green lentils maintain their shape better but may require a longer cooking time.
What can I use instead of coconut milk?
You can replace coconut milk with almond milk or soy milk for a lighter version. However, the stew might lose some of its richness.
How can I make this stew spicier?
Add more cayenne pepper or a chopped fresh chili pepper during the sautéing of the aromatics. Adjust the heat level to your preference.
Can I add other vegetables to this stew?
Absolutely! Diced carrots, potatoes, or bell peppers can be added along with the lentils. Just ensure that they are cut into uniform pieces for even cooking.
How do I store and reheat leftovers?
Store the stew in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to a month. Reheat on the stovetop over medium heat, adding a little water or broth if needed to reach the desired consistency.
