Vegan Lentil Stew Recipe

Introduction

This vegan lentil stew is a comforting and flavorful dish perfect for any season. Packed with hearty vegetables, warm spices, and creamy coconut milk, it’s a nourishing meal that feels like a warm hug in a bowl.

Ingredients

• 1 tablespoon oil
• 2 shallots, minced
• 4 cloves garlic, minced
• 2 cups chopped mushrooms (any variety)
• 1 cup chopped carrots (about 2 large carrots)
• 1 cup dried lentils (green or brown preferred)
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground pepper
• Salt to taste (about 1/4 teaspoon recommended)
• 13.5 oz canned full-fat coconut milk
• 1 1/2 to 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon lime juice
• 2 cups lacinato kale, stems removed, leaves chopped
• 1 serving vegan mashed potatoes (for serving)

Instructions

1. Step 1: Heat the oil in a large pot or Dutch oven over medium heat. Add the minced shallots and garlic, sautéing for about 3 minutes until translucent and fragrant.
2. Step 2: Add the chopped mushrooms and carrots to the pot. Cook for 8-10 minutes until the vegetables begin to brown and soften.
3. Step 3: Stir in the lentils along with the cumin, paprika, turmeric, salt, and ground pepper. Toast the mixture by stirring continuously for about 1 minute to release the spices’ aromas.
4. Step 4: Pour in the coconut milk, vegetable broth (start with 1 1/2 cups), and tomato paste. Stir to combine, then bring to a boil. Reduce heat to a simmer and cook uncovered for 20-30 minutes, stirring every few minutes. Add more vegetable broth if the stew thickens too much before the lentils are fully cooked.
5. Step 5: Once the lentils are tender but still slightly chewy, stir in the chopped kale and lime juice. Cook for an additional 2-3 minutes until the kale is wilted.
6. Step 6: Remove from heat and serve the stew hot over vegan mashed potatoes, rice, or enjoy on its own.

Tips & Variations

• Try swapping lacinato kale with spinach or collard greens if preferred. They’ll add a slightly different texture and flavor.
• For a smoky depth, add a pinch of smoked paprika along with the other spices.
• If you like it spicy, add a pinch of cayenne pepper or a chopped fresh chili when sautéing the shallots and garlic.
• Using fresh lime juice at the end brightens the flavor—avoid bottled lime juice for best taste.

Storage

Store leftover lentil stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it has thickened too much. This stew also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down more, resulting in a thicker, softer stew. You can use them, but reduce cooking time and keep an eye on the texture.

Is this stew suitable for meal prep?

Yes, this lentil stew stores and reheats well, making it ideal for meal prep. Simply portion it into containers and refrigerate or freeze for easy meals throughout the week.

Vegan Lentil Stew Recipe

Print Recipe

★★★★★

4.8 from 98 reviews

A hearty and comforting vegan lentil stew packed with nutritious vegetables, aromatic spices, and creamy coconut milk, perfect for a cozy meal served over mashed potatoes, rice, or enjoyed on its own.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 shallots, minced
• 4 cloves garlic, minced
• 2 cups chopped mushrooms (any variety)
• 1 cup chopped carrots (about 2 large carrots)
• 2 cups lacinato kale, stems removed, leaves only

Spices & Seasonings

• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground pepper
• Salt to taste (about 1/4 teaspoon)

Other Ingredients

• 1 tablespoon oil
• 1 cup dried lentils (green or brown preferred)
• 13.5 oz canned full-fat coconut milk
• 1 1/2 to 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon lime juice
• 1 serving Vegan Mashed Potatoes (for serving)

Instructions

1. Prepare the aromatics: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add minced shallots and garlic, sautéing for about 3 minutes until they become translucent and fragrant.
2. Sauté vegetables: Add the chopped mushrooms and carrots to the pot. Continue sautéing for 8-10 minutes, stirring occasionally, until the vegetables begin to brown and develop flavor.
3. Add lentils and spices: Stir in the dried lentils along with cumin, paprika, turmeric, salt, and ground pepper. Toast the mixture by stirring constantly for about 1 minute to release the spices’ aromas.
4. Add liquids and simmer: Pour in the canned coconut milk, vegetable broth (starting with 1 1/2 cups), and tomato paste. Stir well and bring the stew to a boil. Once boiling, reduce the heat to a simmer, cooking uncovered for 20-30 minutes until lentils are soft yet slightly chewy. Stir every few minutes and add more vegetable broth as needed if the stew thickens too much.
5. Finish with kale and lime: When lentils are cooked through, stir in the chopped kale and lime juice. Cook for an additional 2-3 minutes until the kale wilts and flavors meld.
6. Serve: Remove from heat and serve the lentil stew hot. It pairs wonderfully with vegan mashed potatoes, rice, or can be enjoyed standalone as a comforting stew.

Notes

• If the stew thickens too quickly during simmering, add more vegetable broth to maintain a soup-like consistency.
• You can substitute kale with spinach or other leafy greens if preferred.
• Adjust spices according to your heat and flavor preference.
• Using full-fat coconut milk creates a richer texture, but light coconut milk can be used for a lower fat option.
• Vegan mashed potatoes can be prepared using plant-based milk and margarine or olive oil.

Keywords: vegan lentil stew, coconut lentil stew, plant-based stew, vegan comfort food, healthy vegan dinner