Coconut Red Lentil Stew
Silky, warming, and full of spice. Pantry-friendly comfort with real depth.
Submitted by Priya Nair
Prep
10 mins
Cook
25 mins
Total
35 mins
Servings
4
Steps
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- 2
Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
- 3
Stir in the red lentils, coconut milk, and vegetable broth. Bring to a gentle boil.
- 4
Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
- 5
Stir in the baby spinach and cook for 1-2 minutes until wilted.
- 6
Finish with lime juice, taste, and adjust salt as needed. Serve hot.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Bloom a spoonful of tomato paste with the spices before adding the liquids for extra body and sweetness.
- Stir in a chopped green chile or a spoon of sambal oelek if you want more heat.
- Top with coconut yogurt, toasted cashews, and a shower of cilantro right before serving.
- Serve with warm naan or spoon it over jasmine rice to stretch it further.