This vegan lentil stew is hearty and filling but a heavy dose of ginger and lime makes it lighter and brighter than your typical lentil soup. It’s the perfect one-pot meal for slightly warmer, yet still brisk days, and colder nights.
I don’t know about you but I am tired of heavy winter coats and hats and gloves and scarves and [insert another winter clothing item here]. Thus, I am trying to add Spring elements to my life whenever I can right now. Colorful meals with a slightly lighter touch are a part of my “think Spring” mantra. This stew is exactly that. It’s hearty and filling but because of a heavy dose of ginger and lime, it tastes lighter and brighter than your typical lentil soup.
This is a perfect one-pot meal for in-between weather when you have slightly warmer, yet still brisk days, and colder nights. Bonus, it only takes about 30 minutes from start to finish. Minimal effort, small time commitment, and fewer dishes sound like a win to me.
You create a flavor base by sauteeing onion, garlic, ginger, hot pepper, and curry powder. Then basically just add the rest of the ingredients and let it hang out until the lentils are tender. Then mix in fresh lime juice and fresh cilantro to brighten and enhance the taste and you are good to go.
I like my soups and stews pretty thick. If you prefer a soupier soup, just add more water or vegetable broth at the end of the cooking time. You also don’t have to use fire-roasted tomatoes; regular will do just fine. I happened to buy some fire roasted ones because I ran out of my usual and these were on sale. I think they added a nice hint of smokiness.
Vegan Curried Lentil Stew
- 2 tablespoons coconut oil
- 1/2 medium onion diced
- 4 garlic cloves minced
- 4 teaspoons grated fresh ginger
- 1 teaspoon minced fresh cayenne pepper
- 1 tablespoon Madras curry powder
- 1 1/2 cups red lentils
- 2, 14- ounce cans fire roasted diced tomatoes
- 2 cups water
- 1, 14- ounce can coconut milk
- 1/3 cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- Salt and black pepper to taste
- Heat the coconut oil in large Dutch oven over medium heat.
- Add onion and cook until translucent, about 8 minutes.
- Add the garlic, cayenne pepper, ginger, and curry powder. Saute, stirring frequently, until fragrant, about 2 minutes.
- Stir in the tomatoes, lentils, water, and coconut milk. Season with salt and pepper to taste.
- Bring to a boil, cover, reduce heat to low and simmer for approximately 20 minutes, until lentils are tender.
- Stir in cilantro and lime juice. Serve.
Photos by Renato Ghio