Spicy Lentil Tomato Stew
Warm up your soul with this Spicy Lentil Tomato Stew, a comforting one-pot dish that's as hearty as it is flavorful. Packed with protein-rich red lentils, aromatic spices like cumin and smoked paprika, and a creamy touch of coconut milk, this stew achieves the perfect balance of heat and richness. Fresh spinach and vibrant cilantro add a burst of color and freshness, while the optional cayenne and red chili flakes let you customize the spice level to your liking. Ready in just 50 minutes from start to finish, this vegan and gluten-free recipe is ideal for a quick weeknight dinner or meal prep. Serve it over fluffy rice or with crusty bread to soak up every last drop of the luscious broth. Perfect for cozy nights, this stew is guaranteed to become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 cup coconut milk
- 2 cups fresh spinach (loosely packed)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 teaspoon red chili flakes (optional, for extra heat)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle the cumin, coriander, smoked paprika, turmeric, and optional cayenne pepper over the onion mixture. Stir well to toast the spices for 30 seconds.
Add the rinsed red lentils, vegetable broth, and canned diced tomatoes to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring occasionally to prevent sticking.
Pour in the coconut milk and add the fresh spinach. Cook for another 5 minutes, allowing the spinach to wilt.
Season the stew with salt and black pepper, adjusting to taste.
Ladle the stew into bowls and garnish with chopped cilantro and optional red chili flakes for extra heat.
Serve warm with bread or over rice for a complete meal.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 14.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
