coconut lentil stew

<i><span style="font-weight: 400">This Coconut Curry Lentil Soup is a creamy, cozy hug-in-a-bowl! It’s the perfect nourishing meal or side to satisfy your comfort-food cravings. Vegan &amp; Gluten-Free.</span></i>

Coconut Curry Lentil Soup with Kale

extra-virgin olive oil

yellow onion, finely diced

(115 g) shiitake mushrooms, sliced

ginger,

garlic, minced

curry powder blend

cinnamon

sweet potato, peeled and diced (3 cups or 330 g)

(200 g) dry brown lentils

low-sodium vegetable broth (store-bought

coconut milk

lacinato kale, de-stemmed and chopped

lemon

salt and black pepper,

Sauté: 

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté for 3 minutes, until translucent. Then, add the mushrooms and cook for another 2 to 3 minutes, until they have wilted slightly. Finally, add the ginger, garlic, curry powder, and cinnamon stick; sauté for 1 minute, until the spices are fragrant.

Bring to a Boil: 

add the sweet potato, lentils, broth, and coconut milk to the pot and mix well. Bring to a boil over high heat, then reduce the head to medium/medium low. Simmer for 20-25 minutes, until the lentils are tender.

Final Touches: 

turn off the heat and mix in the kale and lemon juice. Season with salt and pepper to taste, if desired. Transfer the soup into serving bowls and enjoy warm. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

This flavorful Red Lentil Dahl is a comforting and nutritious Indian-inspired dish made with red lentils, fresh vegetables, and aromatic spices simmered to perfection in coconut milk. Ready in just 30 minutes, this vegan and gluten-free recipe is perfect as a hearty main course served with basmati rice, potatoes, or naan.

Red Lentil Dahl Recipe

carrot,

small bell pepper, chopped

onion,

dry red lentils

tsp cumin

curry powder

tsp turmeric

paprika

Sea salt and black pepper,

red pepper flakes (optional)

vegetable oil

vegetable broth

Prepare the Ingredients

Rinse the red lentils thoroughly under running water until the water runs clear. Chop the onion, mince the garlic and ginger, finely dice the carrot, and chop the bell pepper.

Sauté Vegetables

Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Then add the minced ginger, garlic, diced carrot, and chopped bell pepper; cook briefly to release their aromas.

Add Spices and Lentils

Stir in the ground cumin, curry powder, sweetener, turmeric, paprika, and optional red pepper flakes. Mix well to coat the vegetables with spices. Then add the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil.

Simmer the Dahl

Lower the heat to a simmer and cook uncovered for about 10 minutes until the lentils are tender but not fully broken down.

Add Coconut Milk

Pour in the canned coconut milk and continue cooking for another 5 minutes or until the dahl reaches your desired thickness, stirring occasionally to prevent sticking.

Season and Adjust

Season with sea salt and black pepper to taste. Adjust any spices or sweetener according to your preference.

Serve

Serve the red lentil dahl warm, paired with basmati rice, boiled potatoes, or naan flatbread. Garnish with fresh herbs like cilantro if desired.

Top 2 coconut lentil stew recipes from across the web

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Coconut Curry Lentil Soup with Kale

Red Lentil Dahl Recipe

Top 2 coconut lentil stew recipes from across the web

The most viewed coconut lentil stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Curry Lentil Soup with Kale

Red Lentil Dahl Recipe

The most viewed coconut lentil stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine