Ironclad Lentil Stew
A hearty, iron-rich stew with a deep umami flavor, perfect for warming up after a long ride. This mediterranean-inspired one pot (vegetarian) ready in about 60 minutes pairs rinsed red lentils, medium, diced onion, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 red lentils
- 1 medium, diced onion
- 1 medium, diced carrot
- 1 stalk, diced celery
- 2 cloves, minced garlic
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 1/4 cup tomato puree
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 cup, full-fat coconut milk
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: In a large pot, sauté 1 diced onion, 1 diced carrot, and 1 diced celery in 1 tbsp oil over medium heat for 5 minutes until softened.
- Step 2: Add 2 minced garlic cloves and 2 tbsp tomato paste, stirring for 1 minute until fragrant. Stir in 1 tsp cumin, 1/2 tsp coriander, and 4 cups vegetable broth.
- Step 3: Add 1 cup rinsed red lentils, 1/4 cup tomato puree, and 1/2 cup coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- Step 4: Stir in 1/4 cup chopped fresh cilantro and season with salt. Serve warm with a side of crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ironclad Lentil Stew take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ironclad Lentil Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Ironclad Lentil Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ironclad Lentil Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ironclad Lentil Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
