Spicy Coconut Turmeric Red Lentil Stew

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 cups (285 g) dry red lentils, rinsed
• 2 tbsp neutral oil (olive, avocado, or canola)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 fresh red chilies, finely chopped (to taste)
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika (or regular)
• 1/4–1/2 tsp red chili flakes (optional, for extra heat)
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 4 cups (950 ml) vegetable broth, low-sodium
• 1 can (14.5 oz / 400 g) diced tomatoes
• 2 cups (60 g) baby spinach or chopped kale
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lime or lemon juice
• Fresh cilantro, for serving (optional)

Do This

• 1. Rinse lentils under cold water until the water runs mostly clear; drain well.
• 2. In a heavy pot over medium heat, warm oil. Sauté onion 5–7 minutes until soft and golden.
• 3. Add garlic, ginger, and fresh chilies; cook 1–2 minutes. Stir in turmeric, cumin, coriander, paprika, and chili flakes; toast 30–60 seconds.
• 4. Add lentils, diced tomatoes with juices, vegetable broth, salt, and pepper. Bring to a gentle boil, then reduce to low-medium heat and simmer 18–22 minutes, stirring occasionally.
• 5. Stir in coconut milk and spinach or kale. Simmer 5–8 minutes more until lentils are tender and the stew is thick and creamy.
• 6. Turn off heat, stir in lime juice, adjust salt and heat, and let rest 5 minutes. Serve warm with cilantro and your favorite bread or rice.

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Why You’ll Love This Recipe

• Deeply comforting and warming thanks to turmeric, chili, garlic, and creamy coconut milk.
• Uses inexpensive pantry staples while still feeling special and cozy enough for a winter evening.
• Naturally vegan and gluten-free, but hearty and satisfying enough for everyone at the table.
• Great for meal prep: it keeps beautifully, reheats well, and even tastes better the next day.

Grocery List

• Produce: 1 large yellow onion; 4 cloves garlic; small knob fresh ginger; 1–2 fresh red chilies; 2 cups baby spinach or kale; 2 limes or 1 lemon; small bunch fresh cilantro (optional).
• Dairy: None required (optional: plain yogurt or coconut yogurt for serving).
• Pantry: Red lentils; neutral cooking oil; ground turmeric; ground cumin; ground coriander; smoked or sweet paprika; red chili flakes; 1 can full-fat coconut milk; 1 can diced tomatoes; vegetable broth (or bouillon); fine sea salt; black pepper; bread, rice, or naan for serving (optional).

Full Ingredients

For the Spicy Lentil & Turmeric Stew

• 1 1/2 cups (285 g) dry red lentils, picked over and rinsed well
• 2 tbsp neutral oil (olive, avocado, canola, or sunflower)
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, peeled and finely grated or minced
• 1–2 fresh red chilies, finely chopped (jalapeño, Fresno, or similar; remove seeds for less heat)
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika (or sweet paprika)
• 1/4–1/2 tsp red chili flakes, to taste (optional, for extra heat)
• 4 cups (950 ml) low-sodium vegetable broth
• 1 can (14.5 oz / 400 g) diced tomatoes, with their juices
• 1 can (14 oz / 400 ml) full-fat coconut milk, well shaken
• 2 cups (about 60 g) baby spinach or chopped kale, lightly packed
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp fresh lime juice (about 1 lime) or lemon juice

For Serving (Optional)

• Fresh cilantro leaves, roughly chopped
• Lime or lemon wedges
• Cooked basmati rice, brown rice, or warm flatbread/naan
• Plain yogurt or coconut yogurt, for a cooling swirl

Step-by-Step Instructions

Step 1: Rinse and Prepare the Lentils

Place the red lentils in a fine-mesh sieve and rinse them under cold running water for 30–60 seconds, using your fingers to gently move them around. Continue rinsing until the water runs mostly clear; this helps remove excess starch and any dust, ensuring a cleaner flavor and a creamier texture. Let the lentils drain well while you prepare the aromatics. Measure out all your spices (turmeric, cumin, coriander, paprika, chili flakes) into a small bowl so they are ready to add quickly later. This mise en place helps prevent burning the spices once they hit the hot pan.

Step 2: Build the Aromatic Base

Set a heavy-bottomed pot or Dutch oven (about 4–5 quarts) over medium heat. Add the 2 tablespoons of oil and warm it for about 1 minute. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion turns soft, translucent, and lightly golden around the edges.
Stir in the minced garlic, grated ginger, and chopped fresh chilies. Cook for 1–2 minutes, stirring often, until very fragrant. Keep the heat at a steady medium; you want the garlic to soften without browning too much, which can make it bitter.

Step 3: Toast the Spices for Deep Flavor

Sprinkle in the ground turmeric, cumin, coriander, smoked paprika, and chili flakes (if using). Stir constantly for 30–60 seconds over medium heat. The mixture should smell wonderfully toasty and aromatic as the spices bloom in the hot oil, but they should not darken significantly or scorch. If they start to stick or the pan looks too dry, you can splash in 1–2 tablespoons of the vegetable broth to loosen the browned bits. This brief toasting step wakes up the spices and is key to the stew’s earthy, warming depth.

Step 4: Add Lentils and Simmer Until Tender

Add the rinsed and drained red lentils to the pot and stir to coat them evenly in the spiced onion mixture. Pour in the diced tomatoes with their juices and the 4 cups (950 ml) of vegetable broth. Season with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, then stir well, scraping up anything stuck to the bottom of the pot. Increase the heat to medium-high and bring the mixture just up to a gentle boil (small bubbles breaking the surface).

Once boiling, immediately reduce the heat to low or low-medium to maintain a steady simmer. Partially cover the pot with a lid, leaving it slightly ajar, and cook for 18–22 minutes. Stir every 4–5 minutes to prevent sticking, especially toward the end as the lentils begin to break down. The stew will gradually thicken and the lentils will soften, turning from bright orange to a pale golden color.

Step 5: Stir in Coconut Milk and Greens

When the lentils are mostly tender but still holding their shape, pour in the can of coconut milk and stir until fully incorporated. Add the spinach or chopped kale. Continue to simmer on low heat, uncovered, for another 5–8 minutes, stirring occasionally. The stew should become rich and creamy, with the greens just wilted and the lentils soft enough to easily mash against the side of the pot. If the stew looks too thick for your liking, add a splash of hot water or extra broth (2–4 tablespoons at a time) until you reach your preferred consistency. For a thicker, more porridge-like stew, simply simmer a bit longer.

Step 6: Brighten, Taste, and Adjust

Turn off the heat and stir in the fresh lime or lemon juice. This acidity balances the richness of the coconut milk and lifts the earthiness of the turmeric and lentils. Taste the stew and adjust the seasoning: add more salt if needed, a pinch of chili flakes for extra heat, or a bit more lime juice for brightness. Let the stew rest off the heat for 5 minutes; it will thicken slightly as it settles, and the flavors will meld beautifully.

Step 7: Serve Warm and Garnish

Ladle the spicy lentil and turmeric stew into warm bowls. Top each bowl with a sprinkle of chopped fresh cilantro and an extra grind of black pepper. Add a dollop of plain yogurt or coconut yogurt if you like a cooling contrast to the heat. Serve with lime or lemon wedges on the side for squeezing over just before eating. Pair the stew with steamed rice, crusty bread, or warm flatbread to soak up the flavorful, golden broth. Enjoy it steaming hot for the most comforting, cozy experience.

Pro Tips

• Control the heat level: Use just 1 fresh chili and skip the chili flakes for mild heat; use 2 chilies plus chili flakes for a strong, warming kick.
• Rinse lentils thoroughly: Proper rinsing helps prevent foaming and gives a cleaner, less “muddy” taste to the final stew.
• Adjust thickness: For a soupier stew, add 1/2–1 cup (120–240 ml) extra hot broth at the end. For a thicker dal-like texture, simmer uncovered a bit longer.
• Use a heavy pot: A Dutch oven or other heavy-bottomed pot helps distribute heat evenly and reduces the chance of lentils catching on the bottom.
• Partial blending for creaminess: For an ultra-silky texture, lightly mash some of the lentils with a spoon or use an immersion blender for just 3–5 seconds, being careful not to over-blend.

Variations

• Root vegetable boost: Add 1 diced carrot and 1 small diced sweet potato along with the lentils. You may need an extra 1/2 cup (120 ml) broth and a few more minutes of simmering.
• Tomato-free version: Omit the diced tomatoes and replace them with an extra 1/2 cup (120 ml) vegetable broth and 1 tbsp tomato paste for a milder, less tangy stew.
• Protein-packed: Stir in 1 cup (about 165 g) rinsed and drained chickpeas in Step 5 with the coconut milk for added texture and protein.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The stew will thicken as it chills; when reheating on the stovetop over low to medium heat, stir in a splash of water or broth to loosen it to your preferred consistency. Stir frequently to prevent sticking. You can also reheat individual portions in the microwave, covered, in 60–90 second bursts, stirring between each.
For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. This recipe is excellent for meal prep: the flavors deepen after a day or two, making leftovers especially delicious.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without rice or optional toppings): about 380 calories; 16 g protein; 50 g carbohydrates; 12 g fat; 9 g saturated fat; 12 g dietary fiber; 750 mg sodium (will vary with broth and added salt); 8 g sugars. These values are estimates and can change based on ingredient brands and any variations or toppings you choose.