Lentil and Coconut Stew with Tamarind

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian stew featuring red lentils simmered in tamarind-infused coconut broth, reflecting Trinidad's diverse culinary roots. This international-inspired vegetarian (vegan) ready in about 45 minutes pairs red lentils, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, 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.

★ 4.1 (13 ratings) Prep: 15 min Cook: 30 min Serves 3 International cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a pot over medium heat. Add onion and garlic, sautéing for 3 minutes until fragrant and softened.
  2. Step 2: Stir in diced carrots and cook for 4 minutes until slightly tender. Add tamarind paste and thyme, stirring for 1 minute to release flavors.
  3. Step 3: Add lentils, coconut milk, vegetable broth, and salt. Bring to a simmer, then reduce heat to low and cover.
  4. Step 4: Cook uncovered for 25 minutes until lentils are tender and broth has thickened slightly, stirring occasionally to prevent sticking.

Frequently asked questions

How long does Lentil and Coconut Stew with Tamarind take to make?

Total time is about 45 minutes (15 min prep + 30 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 Lentil and Coconut Stew with Tamarind?

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 red lentils from drying out.

Can I substitute ingredients in Lentil and Coconut Stew with Tamarind?

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 Lentil and Coconut Stew with Tamarind for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Lentil and Coconut Stew with Tamarind vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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