Most Creamy and Delicious Lentil Stew

Lentil stew is absolutely delicious! That’s a fact, and I know you will agree with me after you try this recipe. With its creamy texture and mild flavor which is enhanced by simple, everyday ingredients – red onions, carrots, and coconut milk – you will be amazed by the tastiness of this dish. Lentil stew is easy to make and is packed with essential nutrients. Make it the right way and it will easily become your favorite!

Plus, lentil stew is great for meal prep, so you can prepare it occasionally in large batches and pack all those work lunches.

What are the health benefits of lentils?

1. A great source of protein and iron – for muscle building and repair and hemoglobin production. So, if you are looking for a great source of plant proteins, this is it.
2. Packed with B vitamins and minerals like magnesium, zinc, and potassium, all of which contribute to overall gut health, organ function, and boosting immunity, among other awesome things.
3. High in fiber which improves bowel movement and overall gut function.
4. Lentils have components with antioxidant and anti-inflammatory properties and may also improve blood sugar levels. Read more about these health benefits on Healthline.

What lentils to use for this stew

I used the brown lentils for this recipe. Brown lentils are great in stews because of their earthy flavor, and they tend to hold their shape well during cooking compared to the quicker-cooking varieties like the split yellow and red lentils. Brown lentils cook pretty fast too as they are ready in 30 minutes, and you do not need to soak them before cooking.

The ingredients for lentil stew

The secret to a creamy and flavorful lentil stew is in its ingredients. In this recipe, I used simple, easily available ingredients that elevate the taste of the dish so well. At the same time, these ingredients are mild enough that the dish can be served to younger kids, even toddlers. Yes, I serve this stew to my toddler, and he absolutely loves it every single time.

Dried lentils

Dried lentils are the best for this recipe as you get all the freshness, and you can cook them to your desired level of tenderness. As mentioned earlier, they cook really fast. You will have them ready in under 30 minutes with no need for prior soaking.

That being said, if you have canned lentils in your pantry that you wish to utilize, you can still do so. Just follow the steps for preparing the seasoning and you will still enjoy your lentil stew.

Red onions

Red onions are quite sharp when raw, but they turn sweet when cooked. Together with their amazing color, they add significant flavor to the lentil stew. Chop them finely so they are not stringy in the stew.

Carrots

Carrots add a ton of flavor, including a bit of sweetness to the lentil stew. Also, they add to the thickness and color of the stew. Carrots will need to be sautéed for the right amount of time to cook down so that they incorporate well into the stew.

Coconut milk

Coconut milk brings in additional creaminess and the subtle coconut flavor which then blends with the earthy flavor of the lentils to yield a deliciously fulfilling stew that will have you wanting more.

How to prepare lentil stew

Rinse your lentils in cold water before cooking. Boil in a measured amount of water and on medium heat for just 20-30 minutes. Keep covered while cooking so they can cook evenly.

I like to get started on the other ingredients (below) while the lentils are still boiling to save time.

Fry the onions on medium-high heat until slightly brown. This step is important in releasing the aroma of the onions which will later enrich the flavor of the dish.

Add carrots and sauté until they cook down, lose their bright orange color, and sort of begin to darken. Take your time to achieve this because if the carrots are not cooked enough, they will float around as opposed to incorporating into and increasing the thickness of the stew. Besides, you will not have exploited the full potential of the carrots in adding flavor to the stew (I know, I made that sound like a big deal. Because it is).

Now, add salt and coconut milk. No more work here. Just add and stir.

Pour in the cooked lentils, stir, cover, and simmer for 3 minutes. Your dish is ready to serve! Enjoy your lentil stew with fresh bread, white rice, sweet potatoes, and much more! More serving suggestions and links to delicious recipes are below the recipe.

Storing leftover lentil stew

Lentil stew stores so well in both the fridge and the freezer, which makes it a super convenient dish that is perfect for meal prep.

Place lentil stew in an airtight container and store in the fridge for up to five days and in the freezer for up to three months.

I recommend that you make it in larger batches (3 or even 4 cups) depending on your family size. If planning to freeze, package it in small amounts of single or double servings. That way, you can pull out only what you need and it will defrost faster.

Reheating lentil stew

You can reheat lentil stew in the microwave or on the stovetop. Allow frozen lentils to defrost fully before reheating as it will make your work easier.

In the microwave: place lentil stew in a bowl and reheat for 1-2 minutes or until hot enough.

On the stovetop: place lentil stew in a cooking pot or pan and heat on low until fully hot. Stir halfway through to minimize sticking to the bottom of the pot.

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Serving suggestions for lentil stew

• Perfect white rice
• Soft, layered, and delicious chapati
• Sautéed cabbage with bell peppers
• Freshly baked bread (I love Nagi’s recipes)