Lentil stew with coconut milk is one of the simplest yet most flavorful Indian dishes I know. This stew is filled with aromatic spices that provide a powerful taste without being too strong.
This dish is perfect for cold days when you need something warm and filling. It’s also a great vegetarian option that is still rich in protein thanks to the lentils.
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Ingredients
- 200 g red lentils
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp fresh ginger, finely grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 0.5 tsp chili powder
- 400 ml coconut milk
- 4 dl vegetable stock
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp fresh coriander, chopped
- Juice of 1/2 lime
Instructions
Start by rinsing the lentils thoroughly under running water until the water runs clear. This removes excess starch.
Heat the oil in a large pot over medium heat. Add the onion and sauté until soft and golden, about 5 minutes.
Add the garlic and ginger, and sauté for another minute. Then stir in the turmeric, cumin, coriander powder, and chili powder, and sauté for 1 more minute until the spices become fragrant.
Pour in the coconut milk and vegetable stock. Stir well and add the lentils. Bring to a boil, then reduce the heat to medium-low. Let it simmer uncovered for about 20-25 minutes, until the lentils are tender.
Season with salt and pepper. Just before serving, stir in the lime juice and garnish with fresh coriander.
Notes
Tip: Serve this lentil stew with naan bread or rice for a complete meal.
Frequently Asked Questions
Can I freeze this dish?
Yes, the lentil stew can be frozen for up to 3 months. Cool completely before storing in an airtight container.
What goes well as a side dish?
Naan bread or basmati rice pairs perfectly with this dish.
Can I use green lentils instead of red?
Yes, you can use green lentils, but they will require a bit longer cooking time.
How long does this dish keep in the fridge?
It will keep well in the fridge for up to 3 days if stored in an airtight container.
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