Cumin-Spiced Lentil Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Hearty, aromatic stew with brown lentils, coconut milk, and warming spices, perfect for chilly days. This Indian-inspired vegetarian recipe, ready in about 55 minutes, pairs brown lentils, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 brown lentils
• 1 can (13.5 oz) coconut milk
• 1 medium onion
• 1 carrot
• 2 stalks celery
• 1 tsp cumin seeds
• 3 cloves garlic
• 3 cups chicken or vegetable broth

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear. In a large pot, heat 1 tsp cumin seeds over medium heat for 30 seconds until fragrant.
2. Step 2: Add 1 diced onion, 1 chopped carrot, 2 chopped celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Add rinsed lentils, 3 cups chicken or vegetable broth, and 1 can (13.5 oz) coconut milk. Bring to a gentle boil, then reduce heat to low.
4. Step 4: Simmer uncovered for 30 minutes, stirring occasionally, until lentils are tender but not mushy and sauce has thickened slightly.
5. Step 5: Season with salt to taste. Serve hot with a sprinkle of fresh cilantro.