Creamy Lentil Stew

This creamy, Indian inspired stew has protein packed lentils, mysteriously alluring spices and creamy coconut milk.  This comes together in 30 minutes, so is perfect for weeknight cooking, and a dollop of cooling yogurt (plant based if you like) on top perfects this steamy bowl.

SERVE THIS CREAMY PLANT BASED STEW UP WITH FLATBREAD OR PITA

There are easy swaps to make this dish entirely vegan.  Coconut oil or plant based butter to sub in for the ghee.  Coconut milk is my go to creamy dairy replacement, but you can use cream if dairy free or vegan are not on your radar.​

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I have a secret tip of grating my onion, which is a super quick way to get the finest dice and have the onion cook down quite quickly.

You first take a minute to toast or sweat out the spices, which brings out full flavors that totally enhance this stew,  which is why this simply tastes so incredibly good.

I made some quick flatbread (my go to recipe is HERE) to go with my lentil stew, but some warm pita is perfect with this sumptuous stew as well.

If you happen to have leftovers, just like chili, it tastes even better the next day.  So good. 

Make quick work of grating an onion with this 4 sided box grater.

This cute wooden soup ladle is one of my favorites.

My Mueller Dutch Oven is fabulous, sturdy heirloom quality and far less expensive than some other brands.  Plus it comes in lots of colors. 

Creamy Lentil Stew

Serves 4-6
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1 cup red lentils
1 14 ounce can fire roasted tomatoes
1 14 ounce can full fat coconut milk
1/2 onion, grated
1 large clove garlic, minced
1 tablespoon ginger, grated (this is easiest if you grate the ginger from frozen)
2 bay leaves
1 dried cayenne chili or 1/4 teaspoon cayenne pepper
2 tablespoons ghee, coconut oil or plant based butter
1 teaspoon cinnamon
1 teaspoon garam masala
1 teaspoonsea salt
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Plain Greek yogurt or plant based yogurt (optional for serving)


In a large pot or dutch oven, add in the ghee, coconut oil or plant based butter, then add in all the spices, garlic and ginger as well as the dried chili and bay leaves.


Heat on low just until the spices start to bloom and the garlic and ginger become warm and fragrant.


Add in the grated onion and let cook for 1 minute, just until the onion starts to soften.


Add in the lentils and the can of tomatoes.


Fill the tomato can with water and add it in.


Add in the coconut milk.


Bring just to a simmer, then cover, turn the heat to low and let cook for 20 minutes.


Remove the bay leaves and whole chili before serving.


Dollop with yogurt and serve with good flatbread or pita.  My go to flatbread recipe is HERE.

If you'd like to make your own flat bread, I highly recommend a stoneware baking sheet to get the best crust if you don't happen to have a trendy pizza oven.