Explore this recipe
Category
Cuisine
Required Equipment
- Dutch oven
- Wooden spoon
- Ladle
Utilized Devices
Cooking Techniques
- sautéing
- simmering
Ingredients
- 30 mlCoconut oil
- 150 gYellow onion — diced
- 9 gGarlic — minced
- 15 gFresh ginger — grated
- 4 gGround turmeric
- 2 gGaram masala
- 6 gKosher salt
- 1 gRed pepper flakes
- 200 gSplit red lentils — rinsed
- 400 mlFull-fat coconut milk
- 720 mlVegetable broth
- 140 gSweet potato — diced
- 60 gBaby spinach
- 30 mlLime juice
- 15 gCilantro — chopped
- 15 gChili crisp — for topping
- 30 gToasted pumpkin seeds — for topping
Instructions
Warm coconut oil in a medium Dutch oven over medium heat. Add onion and sauté 5 minutes until translucent.
Stir in garlic, ginger, turmeric, garam masala, salt, and red pepper flakes. Cook 1 minute until fragrant.
Add lentils, coconut milk, vegetable broth, and sweet potato. Bring to a simmer, reduce heat to medium-low, and cook uncovered 20 minutes, stirring occasionally, until the lentils are tender and creamy.
Fold in spinach until wilted. Finish with lime juice and cilantro. Ladle into bowls and garnish with chili crisp and pumpkin seeds.
Chef Tips
- ⭐Rinse lentils until the water runs mostly clear to prevent foaming and ensure even cooking.
- ⭐If the stew thickens too much, splash with hot water or broth until silky.
- ⭐Add a handful of frozen peas or cauliflower rice in the last 5 minutes for extra veg.
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Nutritional Highlights
- ✓17 g plant protein per bowl
- ✓Naturally vegan and gluten-free
- ✓Curcumin-rich turmeric adds anti-inflammatory benefits
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (coconut)
FAQ
Can I freeze leftovers?
Yes. Cool completely, portion into containers, and freeze up to 3 months. Reheat with a splash of broth to loosen.
What can replace coconut milk?
Use cashew cream or light coconut milk plus 2 tablespoons almond butter for similar richness.
Nutrition
| Calories | 420 |
| Protein | 17 g |
| Carbs | 46 g |
| Fat | 18 g |