Spicy Red Lentil Stew
Warm up your kitchen with this hearty and flavorful Spicy Red Lentil Stew, the perfect vegan comfort food for chilly evenings! Bursting with aromatic spices like cumin, turmeric, and coriander, this one-pot wonder combines tender red lentils, creamy coconut milk, and zesty tomatoes to create a rich and satisfying dish. Packed with wholesome ingredients like fresh ginger, garlic, and diced carrots, it’s not only nutritious but also incredibly easy to prepare in just 45 minutes. Serve this gluten-free stew with a squeeze of lime and a sprinkle of fresh cilantro for a vibrant finishing touch. Whether you're a fan of bold flavors or looking to explore plant-based recipes, this Spicy Red Lentil Stew will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon chili powder
- 0.25 teaspoon crushed red pepper flakes
- 1 15-ounce can diced tomatoes (with juice)
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, or until fragrant.
Add the ground cumin, coriander, turmeric, chili powder, and crushed red pepper flakes. Stir well to evenly coat the vegetables in the spices.
Pour in the diced tomatoes with their juices and stir to combine.
Add the red lentils and vegetable broth, stirring to incorporate. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the stew simmer uncovered for 20 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes to combine the flavors. Taste and adjust seasoning as needed.
Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4783 mg | 208% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 61.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4316 mg | 92% | |
*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.
