Ingredients

For the Stew:

  • 1 cup dried red lentils (or substitute with green or brown lentils), rinsed and drained
  • 1 tablespoon olive oil or coconut oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric, grated)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red chili flakes (optional, for heat)
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chopped kale or spinach (stems removed)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste

For Garnish (Optional):

  • Fresh cilantro, chopped
  • Lemon wedges
  • Coconut yogurt or vegan sour cream
  • Crusty bread or cooked rice, for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Instructions

  1. Prepare Ingredients: Rinse the lentils thoroughly under cold water until the water runs clear. Dice the onion, carrots, and celery. Mince the garlic and grate the ginger.
  2. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened.
  3. Add Spices: Stir in the garlic, ginger, turmeric, cumin, coriander, and red chili flakes (if using). Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  4. Combine Main Ingredients: Add the rinsed lentils, diced tomatoes (with their juices), and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce to a simmer.
  5. Simmer the Stew: Cover and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and starting to break down. If using green or brown lentils, you may need an additional 10-15 minutes.
  6. Add Coconut Milk and Greens: Stir in the coconut milk and chopped kale or spinach. Cook for an additional 3-5 minutes until the greens are wilted and the stew is creamy.
  7. Season and Finish: Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and black pepper as needed.
  8. Serve: Ladle the stew into bowls. Garnish with fresh cilantro, a dollop of coconut yogurt, or a squeeze of lemon juice, if desired. Serve with crusty bread or over cooked rice for a complete meal.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the stew thickens.
  • Freezing: This stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Customization: Add other vegetables like zucchini, sweet potatoes, or bell peppers. Adjust spices to your taste, or add a pinch of smoked paprika for a smoky depth.
  • Protein Boost: For extra protein, add a can of drained chickpeas or white beans when you add the lentils.

Nutritional Information (Approximate per serving, based on 4 servings)

  • Calories: 350 kcal
  • Protein: 12g
  • Fat: 18g
  • Carbohydrates: 38g
  • Fiber: 10g
  • Sugar: 8g

Enjoy your Golden Turmeric Lentil Stew!