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Vegan Lentil Stew Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/vegan-lentil-stew-recipe/