Creamy Lentil & Coconut Stew

This comforting one-pot wonder combines earthy brown lentils with creamy coconut milk and vibrant vegetables for the ultimate cozy meal. Ready in under 45 minutes, this wholesome stew delivers rich flavors and satisfying nutrition that will keep you coming back for more. Perfect for meal prep and even better as leftovers!

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Course: Main Course

Cuisine: American

Keyword: Casserole, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Ingredients

200 g brown lentils
4 tbsp vegetable oil
2 tbsp finely diced red onion
40 g diced red bell pepper
115 g diced carrots
160 ml coconut milk
100 ml passata
1 vegetable stock pot or 150ml vegetable stock
Salt and pepper to taste

Instructions

Boil the brown lentils in salted water according to package directions until tender. Drain and set aside.
Heat vegetable oil in a large pot over medium heat.
Add diced red onion, red bell pepper, and carrots to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
Stir in passata and vegetable stock. Bring to a simmer and cook for 12 minutes, stirring occasionally.
Add the cooked lentils and coconut milk to the pot. Simmer for an additional 10 minutes, stirring gently.
Season with salt and pepper to taste. Adjust seasoning as needed before serving.

Notes

If the stew becomes too thick, add extra vegetable stock or water to reach desired consistency

For richer flavor, add an extra splash of coconut milk before serving

Red lentils can be substituted for brown lentils but will cook faster and break down more

This stew tastes even better the next day as flavors continue to develop

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months

Add a pinch of curry powder or cumin for extra warmth and depth

Fresh herbs like cilantro or parsley make excellent garnishes

Nutrition