Name: Red Lentil Coconut Vegetable Stew
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp coconut oil or olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 1 thumb-sized piece of ginger, grated; 2 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; ¼ tsp red pepper flakes, optional, omit for mild; 1 medium sweet potato, diced into ½-inch cubes; 1 red bell pepper, diced; 190 g dry red lentils, rinsed; 1 can (15 oz / 425 g) chickpeas, drained and rinsed; 400 g full-fat coconut milk, one 13.5 oz can; 720 g vegetable broth; 1 tsp fine salt, plus more to taste; 120 g baby spinach or chopped kale, about 4 big handfuls; lime, optional, for squeezing; fresh cilantro, for serving

Method

Sweat the onionWarm the oil in a large pot over medium. Add the onion with a pinch of the salt and cook until soft and translucent, about 5 minutes.
Bloom the spicesStir in the garlic and ginger and cook 1 minute. Add the curry powder, turmeric, cumin, and red pepper flakes (if using) and stir constantly for 30 seconds.
Add vegetablesAdd the sweet potato and bell pepper, stir to coat, and cook 2 minutes.
Add lentils and liquidsAdd the lentils, chickpeas, coconut milk, broth, and remaining salt. Stir well and bring to a simmer.
SimmerSimmer uncovered over medium-low, stirring occasionally, until the lentils break down and the sweet potato is tender, 20 to 25 minutes. Add a splash of broth if it gets too thick.
Wilt the greensStir in the greens until wilted, about 2 minutes. Adjust salt and squeeze in lime if you have it.
ServeLadle into bowls and top with cilantro. Serve over rice or with a fried egg on top for an even heartier bowl.

Last updated April 12, 2026

Red Lentil Coconut Vegetable Stew

Ingredients

Method

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