Vegan Lentil Stew with Coconut Milk is hearty, subtly sweet and has deep, rich flavors from warming curry spices. It's a delicious bowl of vegan comfort food!
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Keyword: best vegetarian stew recipes, vegan comfort foods
Sauté the onions and garlic with the thyme and spices. Coat a large pot (5 to 6 quart Dutch Oven is perfect), fitted with a lid, with the oil. Place it over medium heat and add the onion and garlic. Sauté for a couple minutes to soften and coat with the oil. Then add the thyme, and all of the spices. Continue to sauté, stirring every so often, until the onions are very soft, and not yet browning, about 10 minutes.
Add remaining vegetables except for the spinach. Add the carrots and celery, stir, and cook for about 5 minutes. Then add lentils and mix to blend.
Combine and add stock and coconut milk. In a large glass measuring cup (or bowl), whisk the coconut milk with 1 to 2 cups of the stock. Whisk just long enough to smooth out any lumps in the coconut milk. Add this, along with the remaining stock, to the pot and mix to blend.
Cook. Bring to a boil, then reduce the heat to low, cover the pot and simmer until the lentils and carrots are tender, about 45 minutes to an hour.
Add spinach and season. Add the spinach in a few batches, letting each one wilt into the stew before adding the next. Season to taste with salt and pepper. (Here's How to Season to Taste.) Add chili flakes if desired for a bit of heat and serve.
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.