Creamy Lentil Stew with Coconut Milk and Ginger

By Culiora

A warming, hearty lentil stew made with red lentils, coconut milk, and crushed tomatoes. Flavored with fresh ginger, cumin, and turmeric for a deep, rich taste and a vibrant golden hue.

• Servings: 4
• Prep time: 15 min
• Cook time: 30 min
• Total time: 45 min

Ingredients

• 1 pcs yellow onion, finely chopped
• 3 clove garlic cloves, finely chopped
• 1 tbsp fresh ginger (approx. 2-3 cm), grated
• 1 pcs carrot, finely diced
• 2 tbsp rapeseed oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 0.5 tsp red pepper flakes (or to taste)
• 2 tbsp tomato paste
• 3 dl dried red lentils, rinsed
• 1 can crushed tomatoes (400 g can)
• 1 can creamy coconut milk (400 ml can)
• 4 dl vegetable broth (water + 1 cube/concentrate)
• 1 tsp salt
• 2 handfuls fresh baby spinach
• 1 tbsp freshly squeezed lime juice
• 0.5 dl fresh cilantro, roughly chopped

Instructions

1. Rinse the red lentils in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
2. Heat the rapeseed oil in a large saucepan or Dutch oven over medium heat. Sauté the onion and diced carrot for 4–5 minutes until the onion is soft and translucent without taking on color.
3. Add the garlic, grated ginger, ground cumin, ground coriander, turmeric, garam masala, red pepper flakes, and tomato paste. Stir and sauté continuously for about 1 minute until fragrant.
4. Fold in the rinsed red lentils, coating them well in the spice mixture. Pour in the crushed tomatoes, coconut milk, and vegetable broth. Add the salt.
5. Bring to a boil, then reduce the heat to low, cover with a lid, and let simmer for about 20–25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom, cooking until the lentils are completely tender and the stew has turned thick and creamy. Thin with a splash of water if it becomes too dense.
6. Remove the pot from the heat. Fold in the baby spinach and allow it to wilt in the residual heat for a couple of minutes. Stir in the lime juice, then taste and adjust the seasoning with additional salt or red pepper flakes as desired.
7. Serve the stew piping hot, topped with fresh cilantro, alongside basmati rice or freshly baked naan bread.