It is getting really cold here lately, with February really making herself at home. To sooth our chills and warm us up nice and cozy from the inside, I’ve been making a lot of stews and curries full of warming spices. This creamy spiced lentil stew is so comforting and just what you need on a cold and snowy winter’s day. Full of healthy green lentils, spicy flavours, and good old veggies, this stew will keep you full and toasty for the whole day. Serve with a slice of freshly baked traditional country bread loaf and you’re set! So, without further ado, let’s dig in!
- serves: 4
- preparation time: 10 minutes
- cook time: 30 minutes
- total time: 40 minutes
- 1 tbsp olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 carrot, sliced*
- 1 potato, cubed*
- 210g dried green lentils (or 1 can of tinned green lentils)
- ½ can coconut milk
- 1 vegetable stock cube
- 750ml water
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 2 tsp ground turmeric
- ½ tsp cayenne pepper
- Salt and pepper, to taste
*To reduce food waste, don’t peel the carrot and potato. Just give them a good scrub and enjoy them with the skin on! It’s nutritious, adds more flavour, and reduces your food waste!
- In a large saucepan, heat the olive oil over a medium-high heat. Add in the onions and sauté for 5 minutes until they are soft and golden brown. Add in the garlic and sauté for another 2 minutes.
- Add in the carrot and potatoes and stir everything together. Leave the vegetables to soften for 5 minutes. Add in the lentils, coconut milk, vegetable stock, and water. Stir everything together until the coconut milk solids have melted and everything is well combined.
- Add in the spices and seasonings and stir to combine. Let the stew simmer on the stove for a good 20-30 minutes to cook the vegetables and lentils, and to let the flavour mature.
- Serve hot into bowls with a slice of traditional country bread loaf and enjoy!
Once completely cooled, this stew can be kept in an airtight container in the fridge for up to 3 days. Alternatively, once completely cooled, it can be kept in an airtight container in the freezer and stored for up to 1 months.
If you make this comforting vegan creamy spiced lentil stew, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!