Dinner / Indian-Inspired
Golden Turmeric Coconut Red Lentil Stew
One-pot red lentils simmered with coconut milk, ginger, and greens for a sunshine-hued stew ready in under 40 minutes.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
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. Keep a gentle simmer and stir along the base; lentils thicken the liquid and can catch as they soften.
Fold in spinach until wilted. Finish with lime juice and cilantro. Ladle into bowls and garnish with chili crisp and pumpkin seeds.
0 of 4 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Add chopped kale instead of spinach, allowing extra cooking until its leaves are tender.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. The stew thickens when chilled. Warm with broth or water and add lime and fresh herbs after reheating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 17 g · Carbohydrates 46 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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.
What if the lentils stay firm?
Continue simmering with a little extra liquid. Lentil age and brand affect cooking time; taste for tenderness rather than relying only on the clock.
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