By far one of my popular recipes, my Smoky Coconut Lentil Stew is chock full of veggies and lentils– a protein packed legume that contains almost no fat! The coconut milk and vegetable stock add a depth of flavor along with the star of the dish– smoked paprika –which lends a hearty “meaty” note. This is the recipe I use at my introductory cooking class and it is always a big hit. Serve this with my Curried Fall Salad for a delicious and complete meal!
Lentils are a fantastic substitute for meat and so economical, too! Read about the many health benefits of lentils here.
Smoky Coconut Lentil Stew
This stew is thick, hearty and flavorful thanks to lentils that are simmered in coconut milk and veggie stock along with onions, garlic and the special ingredient-- smoked paprika-- which lends an almost meaty note to the dish. I would say this is my signature dish-- it's how I introduce my cooking students to the wonderful world of plant-based eating. Delicious, healthy and filling!
Servings 4
Ingredients
- 2 tbsp olive oil, extra virgin
- 1 cup diced onion
- 1 tsp Kosher or sea salt, divided
- 1 cup brown or green lentils, rinsed
- 1 14.5 oz can full fat coconut milk, shaken
- 1 3/4 cups veggie stock (not broth), low or no sodium
- 2-3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp each, ground tumeric and black pepper
- 1 can Fire-Roasted diced tomatoes
- 2 tbsp fresh lime juice (half a lime, juiced)
- 1/4 cup minced fresh parsley
- fresh baby spinach, handful
Instructions
- In a deep saucepan, about 10 or 12 inches wide, bring olive oil to medium high heat. Stir
in onion, 1⁄4 teaspoon salt and cook for 5 minutes until translucent. - Add lentils and stir to coat and combine, cook for one minute. Add remaining 3/4 tsp salt,
coconut milk, veggie stock, and garlic. Bring to a light simmer, then cover and
cook for 30 minutes. - Remove lid, and stir. Lentils should be softened and will have absorbed much of the liquid. Add smoked paprika, turmeric, black pepper and can of tomatoes, and bring to a brisk simmer.
- Let simmer, stirring, with lid off, for 15-20 minutes, or until thickened. As it cools it will thicken more.
- Stir in a handful of baby spinach, lime juice and fresh parsley, serve warm.
Notes
To stretch the dish and make it even more filling, you can serve the stew over brown or wild rice.
Make sure you use veggie stock, not broth, for a richer, deeper flavor. I like Trader Joe's low sodium or Kitchen Basics unsalted vegetable stock.
This is DELICIOUS. It can be eaten as a main meal or a side. I have made this recipe several times as it is filling and my family loves it.
Thanks so much, Lisa!
My husband watched a documentary and decided he’d try one meatless day, as long as it had protein, so I tried this recipe. It was a hit! I doubled the recipe, which I would say is about 5 servings in our house. I had some left over for lunch tomorrow. I had only bought one can of coconut milk so it wasn’t as coconutty as it was probably intended, but it was still good. I’ve never cooked with vegetable stock before and it sure adds so much more flavor than chicken broth. My 9 year old approved as well and… Read more »
So glad your family enjoyed it, Andrea!
I love this stew! I’ve made it many times, the last time I used real Hungarian smoked paprika my sister bought in Hungary and it was outstanding!
Different Paula than above…..Just had this at Lenora’s house for a b-day luncheon for our friend. Absolutely yummy! Just seeing the ingredients and happy to say that coincidently I recently purchased smoked paprika and haven’t used it yet. My vegetarian son is coming home for Thanksgiving and can’t wait to make it for him
Thanks, Paula! Let me know how it turns out!
Thank you so much!
Thanks, so glad you enjoyed it!
Thanks, Paula!
Added mushrooms and peas instead of spinach (what i had on hand). Delicious!
Thanks so much, Jhanna! Great idea!