Courtney Rae Jones Nutrition

Curried Coconut Lentil Stew

Curried Coconut Lentil Stew
A quick and easy yet deliciously hearty lentil soup flavoured with warm spices and creamy coconut milk. The perfect, cozy soup for a cold night in.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Soup
Keyword: gluten free, lentils, stew, vegan, vegetarian
Servings: 6 servings
Author: Courtney Rae Jones


  • 1 tablespoon of coconut oil
  • 1 medium yellow onion finely chopped
  • 3 cloves of garlic minced
  • 2 medium carrots diced
  • 4 stalks of celery diced
  • 1-14 oz can of diced fire-roasted tomatoes
  • 1 tablespoon grated ginger
  • 1 tablespoon of Madras Curry Powder heaping
  • 1/4 teaspoon of cayenne pepper optional
  • 1 teaspoon of fine sea salt
  • 1 cup of red lentils rinsed
  • 3 and 1/2 cups of low-sodium vegetable stock or water
  • 1-14 oz can of coconut milk low-fat is fine, well-shaken
  • Juice of one lime
  • Fresh chopped cilantro for garnish


  • In a large pan, heat coconut oil over medium-high heat. Add onions, carrots and celery and sauté for 8 minutes or until the onions are translucent and starting to brown.
  • Add the garlic and sauté another minute. Add the grated ginger and curry powder. Heat through another minute or so, until the spices become very fragrant.
  • Add the diced fire-roasted tomatoes, vegetable stock (water) and 1 cup of red lentils. Bring to a boil, then reduce heat to a simmer. Cover then cook stew over low-medium heat for 20 minutes, or until the lentils are nice and soft. Add more vegetable stock or water if the mixture becomes too dry.
  • Season soup with sea salt and cayenne pepper (if using). Whisk in 3/4 of the can of coconut milk into the stew. Simmer another two minutes then squeeze in juice of one lime.
  • Ladle soup into bowls. Drizzle with remaining coconut milk followed by chopped fresh cilantro. Enjoy!