Vegan Coconut Milk Red Lentil Stew
One-pot goodness in the form of coconut milk lentil stew! Delicious, nutritious, comforting, and makes the perfect 30 minute meal.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: dinner, lunch
Cuisine: Asian
Keyword: golden lentil stew, lentil soup with coconut milk
Author: Lama
- 2 tablespoons olive oil or coconut oil
- 1 onion yellow
- 2 cloves garlic
- ⅓ teaspoon Turmeric
- 1 tablespoon ground ginger or 1 inch ginger knob
- 2 carrots diced
- 1 cup red lentils
- 4 cups water
- 13.5 ounces coconut milk can
- ½ tablespoon salt or to taste
Toppings (Optional)
- ⅓ cup large unsweetened coconut flakes
- Red pepper flakes
- ¼ bunch cilantro
- ready whole grain rice
First, add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger. Sauté the onion, garlic in the olive oil over medium heat until the onions are soft and transparent. While the onions, garlic, and ginger are cooking, peel and slice the carrots.
Next, add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low, and simmer for 20 minutes covered.
Finally, toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about.
Tip 1: Red lentils cook faster and become softer when cooked than green and brown lentils. This explains why they work so well in thick, creamy lentil stew.
Tip 2: There is no need to soak the dried lentils in advance. Although this is the case when cooking dried beans, dried lentils do not need to be soaked before cooking. Just rinse them in cool water.
Tip 3: Vegetable broth is used to cook all the ingredients of this stew. However, if you are not a vegetarian, you can use chicken broth instead.