Coconut Lentil Stew

A fragrant and hearty lentil stew simmered in creamy coconut milk with tender vegetables, served alongside fluffy basmati rice and fresh spinach.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy

Dietary

• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Gluten-Free
• Vegetarian

Tags

• one-pot
• stir-fry
• quick
• healthy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon garam masala
• 14.5 ounce diced tomatoes (undrained)
• 0.5 cup dried red lentils (rinsed)
• 2 cup vegetable broth
• 13.5 ounce full-fat coconut milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup basmati rice (uncooked)
• 3 cup fresh spinach
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic, ground cumin, ground coriander, and garam masala. Cook for 1 minute until fragrant.
3. Add the diced tomatoes, dried red lentils, vegetable broth, coconut milk, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender.
4. While the stew simmers, cook the basmati rice according to package directions.
5. Stir the fresh spinach into the stew until wilted, about 1-2 minutes.
6. Serve the Coconut Lentil Stew over cooked basmati rice. Garnish with fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 470
• Protein: 13.9 g
• Carbohydrates: 66.8 g
• Fat: 15.3 g
• Fiber: 4.3 g
• Sodium: 745 mg
• Saturated Fat: 12.2 g
• Sugar: 8.4 g