Ginger Spiced Coconut Lentil Stew

This has been a staple in my kitchen for years, and I still come back to it time and time again in the fall. It’s simple to make and is a great source of fibre, plant-based protein, good quality fat and carbohydrates. It’s satiating and will fill you up.

The best part? It’s a one pot meal.


VEgan. Gluten Free. Plant Based. SUGAR FREE. Whole foods.

This is a great recipe to make if:

  • you want a satisfying, simple, low cost meal that’s full of nutritious ingredients;

  • it’s the beginning of fall and you’re craving warm-you-up-from-the-inside nourishing meals;

  • you need a good pre-made lunch or dinner option for the week.


  • 2 tbsp fresh grated ginger

  • 2 tsp fresh grated turmeric (or 1 tsp dried)

  • 2 tsp cumin

  • 1 tsp coriander

  • 1/2 tsp sea salt

  • 1/2 tsp fresh cracked pepper

  • 1 tbsp virgin coconut oil

  • 3 cloves garlic, crushed

  • 1/2 c chopped onion

  • 1 cup dry red lentils

  • 1 14oz can full-fat coconut milk

  • 2-3 c vegetable broth or water*

  • 1 14oz can diced tomatoes

  • 1/2 cup spinach

  • fresh cilantro to garnish

  • squeeze of lime


*the lentils need a minimum of 2 cups to cook, but depending on the consistency you want in the final product, you can add more. I like mine thick like a stew so I use 2 cups, but if you want it thinner like a soup, you can add another 1 - 2 cups.


Using a medium to large size pot, turn on the heat to medium-low and fry the onions in coconut oil. After 5 minutes, add the garlic, ginger, turmeric, cumin, and coriander (leave the salt and pepper for finishing). Stir to combine and book for about 1 min, stirring frequently so it doesn’t burn.

Add the vegetable broth and deglaze the bottom of the pot. Add the lentils and diced tomatoes. If you aren’t sure how thick you want the final product to be, add the minimum amount of broth and you can add more later.

Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the temperature to low so it’s simmering and allow the lentils to cook for 30 minutes.

Add the coconut milk, spinach and lime and cook for an additional 2 minutes, or until the dish is hot. Taste for salt and pepper and add more based on preference.

Serve and garnish with cilantro and chives.