Vegan lentil stew

Vegan lentil stew with red lentils, coconut milk, onion and curry powder – creamy, spiced and cooked in just a few easy steps.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 45 g

Ingredients

• 150 g red lentils
• 400 ml coconut milk
• 1 onion
• 1 tbsp coconut oil
• 1 tbsp curry powder
• 1 handful of coriander
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Peel the onion, dice it finely and fry it in coconut oil over a medium heat until soft and translucent.
2. Add the curry powder and toast it briefly until fragrant. This makes the flavour fuller and rounder.
3. Stir in the red lentils and pour in the coconut milk. Add a little water if needed so the lentils cook evenly.
4. Bring the stew to the boil, then simmer gently until the lentils are soft. Stir now and then so nothing sticks.
5. Season the stew with salt and adjust the consistency with a little water if needed.
6. Serve the vegan lentil stew hot and finish with fresh coriander.

Good to know

A stew like this is a real after-work dinner: warm, creamy and easy. It's on the table with little effort and often tastes even more rounded the next day.

Swaps

Coconut milk → unsweetened almond milk plus a little cashew butter (fewer saturated fats; contains tree nuts); coconut oil → olive oil (more monounsaturated fats); coriander → parsley (also provides vitamin K); red lentils → yellow lentils (similar protein and fibre content).

Allergens

The recipe is naturally vegan and gluten-free, though some people react to coconut. Season mildly for children, and in pregnancy make sure the herbs are fresh and well washed and the preparation is clean.

Dairy-free recipes