This Coconut Curry Lentil Stew is a flavorful and wholesome dish made with red lentils, vegetables, and aromatic spices simmered in a creamy coconut curry sauce. Served over fluffy quinoa, it's a satisfying and nutritious meal for any time of the year. Vegan and gluten-free, this stew is packed with protein, fiber, and essential nutrients. The combination of spices and the creaminess of the coconut milk create a rich and flavorful broth that will leave you wanting more. Perfect for a cozy dinner or a meal prep option, this recipe is sure to become a favorite in your kitchen.
Ingredients
- 1 cup red lentils
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small carrot, diced
- 1 small bell pepper, diced
- 1 cup diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups cooked quinoa
- Fresh cilantro, for garnish
Directions
- Rinse the red lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrot, and diced bell pepper. Cook for about 5 minutes until the vegetables are softened.
- Add the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables with the spices.
- Add the diced tomatoes with their juice, coconut milk, vegetable broth, and rinsed red lentils to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the lentils are tender and cooked through.
- Season with salt and pepper to taste.
- To serve, scoop a generous portion of cooked quinoa into a bowl and ladle the coconut curry lentil stew over it.
- Garnish with fresh cilantro.
- Enjoy your delicious Coconut Curry Lentil Stew served over quinoa!
