Lentil and Coconut Stew with Tamarind

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty vegetarian stew featuring red lentils simmered in tamarind-infused coconut broth, reflecting Trinidad's diverse culinary roots. This vegetarian recipe (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.

Ingredients

• 3/4 cup red lentils
• 1 can (13.5 oz) coconut milk
• 2 tbsp tamarind paste
• 2, diced carrots
• 1/2, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 2 cups vegetable broth
• 1/4 tsp salt

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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.