Turmeric Ginger Lentil Stew with Spinach and Coconut Milk

If you’re craving a nourishing, hearty, and anti-inflammatory meal, this Turmeric Ginger Lentil Stew is the answer. It’s rich in flavor, packed with plant-based protein, and full of vibrant ingredients that boost immunity, support digestion, and warm you from the inside out.

This stew is perfect for cool evenings, detox days, or whenever you need a comforting yet clean dish. With the earthiness of red lentils, the creaminess of coconut milk, the zing of fresh ginger, and the golden hue of turmeric — every spoonful is deeply satisfying and full of depth.

---

🥣 Ingredients (Serves 4)

• 1 tablespoon coconut oil or olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1 cup red lentils, rinsed
• 1 medium carrot, diced
• 1 small sweet potato, peeled and cubed
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can full-fat coconut milk
• 2 1/2 cups low-sodium vegetable broth
• 3 cups fresh baby spinach
• 1 tablespoon lemon juice (plus more to taste)
• Salt, to taste
• Optional toppings: chopped cilantro, chili flakes, plain yogurt or coconut yogurt

---

⏱️ Time Guide

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

---

👨‍🍳 Instructions

Step 1: Sauté Aromatics

In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Add diced onions and cook until translucent and soft, about 5 minutes. Stir in the garlic and ginger and sauté for 1–2 minutes until fragrant.

Add turmeric, cumin, paprika, and black pepper. Stir well to coat the aromatics in spices — this blooming process brings out maximum flavor.

Step 2: Build the Stew

Add the rinsed lentils, diced carrot, and sweet potato to the pot. Stir to combine. Pour in the diced tomatoes (with juices), coconut milk, and vegetable broth. Stir everything together and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 20–25 minutes, stirring occasionally to prevent sticking.

The lentils should become tender and slightly broken down, creating a naturally thick texture.

Step 3: Add Spinach and Finish

Once the stew is cooked and thickened, stir in the fresh spinach. Allow it to wilt completely — this should take about 2–3 minutes.

Stir in the lemon juice, taste, and adjust seasoning with more salt, pepper, or a dash of extra lemon for brightness.

Step 4: Serve and Garnish

Ladle the stew into bowls and top with your choice of garnishes — fresh cilantro, a dollop of yogurt or coconut cream, and a pinch of chili flakes for some heat.

Serve with warm naan, crusty sourdough, or over steamed rice for a heartier option.

---

🥗 Serving Suggestions

• Make it a bowl: Serve over brown rice or quinoa with pickled red onions and sliced avocado for a power bowl twist.
• Add protein: Stir in shredded rotisserie chicken or crispy tofu cubes for extra protein.
• Low-carb option: Serve on its own or with cauliflower rice for a lighter version.

---

🧊 Storage & Meal Prep

This stew gets even better the next day as the flavors meld.

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 2 months. Reheat gently on the stove or in the microwave with a splash of water to loosen.

---

💡 Pro Tips

• Rinse the lentils well to remove excess starch and ensure a smoother stew.
• Don’t rush the simmering time — lentils need time to soften and absorb flavor.
• Coconut milk substitute: You can use light coconut milk or oat milk for a lower-fat version, though the texture will be thinner.
• Make it spicy: Add 1/2 teaspoon of cayenne or chopped green chili with the ginger for a kick.
• Add greens: Kale or chard can be used in place of spinach. Add tougher greens 5–10 minutes before finishing to ensure they soften.

---

🌿 Why This Stew Is Special

This isn’t your average lentil soup. It’s rich and velvety, packed with flavor layers, and nutritionally powerful thanks to anti-inflammatory turmeric, gut-healing ginger, and plant-powered fiber and protein. It’s budget-friendly, satisfying, and naturally vegan and gluten-free — making it a universal favorite.

Plus, the turmeric lends a beautiful golden color, making it just as photogenic as it is delicious. Whether you’re detoxing, recovering, or simply feeding your body well, this stew is one of those go-to healthy dinners that doesn’t feel like a compromise.

Print