Curried Coconut Lentil Stew

    1 hour

    The perfect lentil stew that's not only tasty, but also vegan and gluten free! Lentils are simmered with tomatoes, coconut milk, curry powder and other seasonings, before being served with quinoa.

    119 people made this

    Makes: 12 

    • 340g quinoa
    • 825ml water
    • 1 tablespoon salt
    • 30g coconut oil
    • 1 small onion, chopped
    • 6 cloves garlic, finely chopped
    • 5 large tomatoes, chopped
    • 250ml water
    • 1 (400ml) tin coconut milk
    • 1 tablespoon dark treacle
    • 4 tablespoons coconut powder
    • 1 (10cm) stick cinnamon
    • 3 tablespoons curry powder
    • 2 tablespoons ground coriander
    • 360g red lentils
    • salt and pepper to taste
    • 1 bunch fresh coriander, chopped

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh sieve and rinse with running water. Set the sieve aside so the quinoa can drain, then bring 825ml water and 1 tablespoon of salt to the boil in a saucepan. Stir in the quinoa, cover and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside and keep warm.
    2. Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more. Pour in the water and coconut milk and add the treacle, coconut powder, cinnamon, curry powder and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
    3. Once the lentils are done, season to taste with salt and pepper and stir in the chopped coriander. Serve the lentil stew over a bed of quinoa.


    Coconut oil and coconut powder can be purchased online.

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    Reviews in English (113)


    Oh my. YUMMY! I did make a couple of changes, but this is wonderful! I added 1 yellow pepper, chopped, and used Garam Masala instead of the invididual spices..about a tsp and a half. And I used a can of crushed tomatoes instead of fresh, since my garden is a bit slow this year. I used chicken stock instead of water. This one will be a regular for me. UPDATE: I have made this so many times since I first least twice a month. It was the dish that convinced my carnivorous husband that going veg would be a possibility. For those who mentioned coconut powder, it is available at Asian markets, but if you cannot find, processing shredded coconut (unsweetened!) for a few seconds will give you a good substitute. It's best to me with french lentils as they have a really nice meaty texture, and I like over brown basmati rice, but my hubby likes the quinoa. It's even better left over when the flavors really meld. LOVE this one!!  -  29 Aug 2008  (Review from Allrecipes US | Canada)


    I made this again recently and added a few tablespoons of fresh ginger. It really improved it. Is it lame that I gave my own recipe five stars? Ha ha ha.  -  08 Aug 2008  (Review from Allrecipes US | Canada)


    I love this recipe. I can't stop making it. I thought it needed a bit more crunch, so I tired a couple things and found that dry-roasted pistachios add the perfect texture to it. I serve it with bowls of cilantro, pistachios, and shredded coconut on the table so people can sprinkle on however much they want of each. It's a big hit. I also added the extra can of coconut milk, chopped fresh ginger, and a half teaspoon of ground cinnamon in addition to the stick. To give it some heat, add a few dashes of hot chili sauce--my favorite is Sriracha Hot Chili Sauce, the kind with the rooster on it that you might find at a Chinese or Thai restaurant. Enjoy!  -  05 Jun 2010  (Review from Allrecipes US | Canada)