Coconut Curry Lentil Stew Recipe

Coconut Curry Lentil Stew

Serves 8 to 10

Protein-rich lentils need no soaking which makes them a convenient option for a satisfying meatless stew, deeply flavored with curry, coconut and tomatoes. Cook some quinoa or rice while the stew is simmering and dinner is ready! Make a batch for a crowd–it can be frozen.


  • 1/4 cup Metropolitan Market Coconut Oil
  • 1 cup onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 to 3 Tbsp curry powder
  • 1/4 to 1/2 tsp red pepper flakes, optional
  • 2 cups brown lentils
  • 3 1/2 to 4 cups water
  • 2 tsp salt, more to taste
  • 1 can (28 oz) Metropolitan Market Purely Crushed Tomatoes
  • 1 can (14 oz) coconut milk
  • 1 Tbsp brown sugar
  • Cooked quinoa or rice, to serve
  • Garnish: chopped fresh cilantro


  1. Heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft. Stir in curry powder and red pepper flakes. Add lentils, 3 1/2 cups water and salt. Bring to a boil, cover, reduce heat and simmer for 25 minutes or until lentils are soft, stirring often. Add additional 1/2 cup water if needed.
  2. Add tomatoes, coconut milk and brown sugar. Return to a simmer and cook for 5 minutes; for a thicker stew, boil gently until reduced to desired thickness. Add additional salt, to taste.
  3. Serve over cooked quinoa or rice. Garnish with chopped cilantro. Refrigerate and reheat if desired.


Amount Per Serving (based on 10 servings)
Calories: 290
Fat: 14 g
Saturated Fat: 12 g
Cholesterol: 0 mg
Sodium: 480 mg
Carbohydrates: 32 g
Fiber: 11 g
Sugar: 5 g
Protein: 13 g
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Ratings and Reviews

“I like to use red lentils for this dish. either way, it's a keeper!”
“Made this healthy-ish vegetarian soup and we all liked it; i substituted red curry paste for the curry powder and it was delish! even better the second day!”
“Curry, coconut milk make this delicious!”

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