Now that’s its fall, I am really into whipping up warm meals, like soups and stews. And this lentil stew just makes me happy. It’s so hearty, warm and comforting but also has incredible flavor, including a light smokiness I just absolutely love. This recipe feeds a crowd, so I love to make this up for lunch for my toddler and my husband and I and have leftovers for a couple of days. My favorite aspect of the recipe is that it’s a great one to make in a pinch because all the ingredients are from the pantry. No fresh ingredients required!
Jump to RecipeI bought a bunch of lentils a couple months ago wanting to use them in more recipes. I realized I had only fed Willow (my daughter) lentils maybe once or twice, and I really wanted lentils to become more a part of our diet. Around that same time I saw a TikTok of someone including lentils in a stew and I knew that was a dish I wanted to create using the lentils. I went on a pantry pull and then after a couple tries of messing with it, this recipe came to be!
Benefits
In my house, we love a good healthy ingredient that also tastes wonderful…lentils fit the ticket! They’re full of protein (this recipe is Vegan!), full of fiber and have been shown to reduce your risk of chronic conditions like heart disease and diabetes.
For Littles
My 15-month-old really loves this stew. I serve this stew over rice and she goes crazy for it! It’s easy for her to eat, it’s not too spicy (but still has tons of flavor for her), and it’s incredibly healthy.
You can serve this to your little one 9 months+! Start with a little more rice than stew, and then add more stew as they get used to eating it.
This is how I serve it to my 15-month-old:
How To
Combine the broth, lentils and spices. Let it come to a boil and simmer.
Then add in the coconut milk and tomato sauce. Let it come to another boil and simmer.
Serve warm over rice. Enjoy!
Pantry Pull Lentil Stew
Course: Fall, Healthy, Lunch, Main Dishes, Recipes8
servings1
minute35
minutesIngredients
2 cups dry lentils (any lentil will work!)
5 cups veggie broth
2 tablespoons curry powder
1/2 tablespoon turmeric
1/2 tablespoon dried oregano
2 teaspoons cumin
2 teaspoons paprika
1 15 oz can coconut milk
1 15 oz can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked white rice
1 lemon, used for a couple squeezes of lemon on top after serving (optional)
Directions
- Start stew
- In a big pot over medium heat, throw in the broth, dry lentils and spices. Bring to a boil, stirring every couple minutes making sure the lentils don’t stick to the bottom of the pot. Let boil for one minute. Then turn down the heat to medium/low until the liquid is simmering. Then cover and let simmer for 20 minutes.
- Make rice
- While the lentils are cooking, make your rice. First, rinse your rice in a mesh strainer a couple times. Rinse it with cold water then with your fingers, move the rice around in the strainer. Repeat this a couple times!!
- Then add the rice and water to a small pot and leave it uncovered over high heat. Let it come to a boil for 1 minute, then turn the heat down to low and cover. Let cook for 20 minutes, until the rice is done. Set aside!
- Finish the stew
- At this point your lentils should not be completely cooked yet, but almost there. You can add in the tomato sauce and coconut milk. Let it come to a light boil and then turn down to low uncovered, letting it cook for another 10 minutes.
- When the lentils are done, you can now stir in your salt and pepper and turn off the heat.
- Serve over rice and with a squeeze of lemon juice on top. You can store in an airtight container in the fridge for up to 3 days. Enjoy!:)
