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Hearty Red Lentil Stew

This Hearty Red Lentil Stew is thick and chunky with diced tomatoes and lentils. Made with flavorful spices and vegetables, this filling dish is the perfect thing to warm you up.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 411kcal


  • 2 tbsp. grapeseed oil or other kind
  • 1 medium onion, peeled and diced
  • 3 garlic cloves, minced
  • 1 tsp. minced ginger
  • ½ tsp. curry powder
  • ¼ tsp. cumin powder
  • ¼ tsp. turmeric powder
  • ¼ tsp. chili powder or to taste
  • ¾ tsp. sea salt or to taste
  • ¾ cup red lentils, rinsed
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (13.5 oz.) full-fat coconut milk
  • cilantro and freshly ground pepper, to garnish


  • In a medium sauce pan, cook the onion in oil over medium heat, until softened and golden (about 5 minutes).
  • Add the garlic, ginger, curry, cumin, turmeric, chili, and salt. Cook for 1 minute, and then reduce the heat to medium-low.
  • At this point, add red lentils, tomatoes, and coconut milk. Cook, stirring often, for about 25 minutes, or until the lentils are fully cooked and the stew has thickened up nicely.



Tips for the best Red Lentil Stew

  • Stir the lentils often. Lentils can easily get stuck to the bottom of the pan, so stir throughout the cooking process to avoid this.
  • Stick with red lentils. The red lentils will break down and soften during cooking, which is perfect for a stew. But other types, like green ones, are firmer and will add too much texture here.
  • Use a higher-fat coconut milk. This ingredient adds all that creamy deliciousness. If you go with a fat-free version, the stew will be thinner and more soupy.
  • Allow the stew to simmer for a bit. The red lentils will take a while to break down, so keep stirring and cooking so you get the thick, chunky stew you want.

How to Store

To store this Hearty Red Lentil Stew, place it in the refrigerator in an airtight container. It will last for up to 5 days. If you would like to freeze it, then place the stew in a freezer-safe container or ziplock bag. It can be frozen for 4-5 months. Allow it to thaw in the refrigerator overnight and then reheat it in the microwave or on the stove.


Calories: 411kcal | Carbohydrates: 31g | Protein: 12g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 809mg | Fiber: 12g | Sugar: 4g | Vitamin A: 235IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 7mg