Creamy Lentil Stew (With Video)

Prep Time:

15 mins

Total Time:

45 mins

Servings:

4

This creamy lentil stew is one of our go-to recipes when we need a healthy yet comforting meal. Though we call it creamy, there is no cream (dairy or plant-based) in the ingredients. The combination of coconut milk and pureeing some of the stew gives it a rich mouthfeel. Red lentils cook quickly, so this hearty stew is ready in just 45 minutes, making it a good option for dinner on a busy weeknight. Finish each portion with a poached or fried egg, or a simple scatter of chopped scallions and cilantro—either way it's a satisfying vegetarian dinner.

To make this recipe vegan, replace the butter with coconut oil, olive oil, or vegan butter.

Directions

Cook vegetables:

Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes.
Add garlic and spices:

Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
Add tomatoes, lentils, and broth and simmer:

Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes.
Puree one-third of stew:

Remove and discard thyme. Transfer about 1/3 of soup to a blender; purée until smooth.

Be careful when blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape. Alternatively, pulse several times with an immersion blender directly in pot to partially purée.)
Add puree back to stew with coconut milk and lemon juice:

Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.