Clay Pot Lentil and Vegetable Stew with Coconut

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Slow-cooked vegetables and lentils sealed in a clay pot with coconut, creating a deeply aromatic stew with tender textures. This Asian recipe, ready in about 85 minutes, pairs green lentils, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed green lentils
• 2 medium, peeled and diced potatoes
• 1, diced carrots
• 1/2 cup green peas
• 1 tbsp coconut oil
• 1, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp turmeric
• 1/2 tsp cumin seeds
• 2 cups vegetable broth
• 1/4 cup grated coconut
• 2 tbsp all-purpose flour
• 2 tbsp water
• to taste salt

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a deep clay pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until golden, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves, 1 tsp turmeric, and 1/2 tsp cumin seeds, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed green lentils, 2 diced potatoes, 1 diced carrot, and 1/2 cup green peas, then pour in 2 cups vegetable broth and season with salt.
4. Step 4: Bring to a gentle simmer, then cover the pot and seal the edges with a flour paste made from 2 tbsp all-purpose flour mixed with 2 tbsp water.
5. Step 5: Place the pot on low heat and cook for 45 minutes until vegetables are tender and lentils are soft, checking occasionally to prevent sticking.