Creamy Lemon Lentil Stew

Name: Creamy Lemon Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 teaspoon ground cumin; 1 teaspoon turmeric; 4 cups vegetable broth; 1 can (13.5 oz) coconut milk; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Creamy Lemon Lentil Stew, especially on chilly evenings when I crave something warm and wholesome. The combination of tender lentils, zesty lemon, and creamy coconut milk creates a comforting dish that's both satisfying and refreshing. It’s my go-to recipe for a quick weeknight dinner, and the comforting aroma that fills my kitchen is just irresistible. Plus, it’s a wonderful way to sneak in some nutritious ingredients without sacrificing flavor!

Created by

Katherine Blake

Last updated on 2026-01-15T15:28:19.571Z

This Creamy Lemon Lentil Stew is a dish that truly reflects my love for bright flavors. One day, I decided to experiment by adding lemon juice to a classic lentil stew, hoping to elevate its taste. The result was nothing short of amazing! The lemon not only brightened the dish but also added a lovely depth that made the stew more vibrant.

While preparing it, I discovered that simmering the lentils just right makes all the difference; controlling the cooking time ensures they maintain their perfect texture. I also love adding a sprinkle of fresh herbs as a finishing touch for a pop of flavor and freshness.

        Why You'll Love This Recipe
        Creamy texture enhanced by coconut milk
Bright and zesty flavor from fresh lemon
Packed with protein and fiber from lentils

      

Ingredients

1 cup green or brown lentils, rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 teaspoon ground cumin
1 teaspoon turmeric
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, until the veggies soften. Stir in the minced garlic and cook for another minute.

Add Lentils and Broth

Add the rinsed lentils, vegetable broth, ground cumin, and turmeric to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 25 minutes, or until the lentils are tender.

Mix in Coconut Milk and Lemon

Once the lentils are cooked, stir in the coconut milk and lemon juice. Let it simmer for another 5 minutes. Season with salt and pepper to taste.

Serve

Ladle the stew into bowls and garnish with fresh parsley. Enjoy this comforting dish warm!

Pro Tips

For added depth of flavor, consider adding a pinch of smoked paprika while cooking the vegetables. This will give an extra layer to your stew. Additionally, if you like a bit of heat, feel free to add a dash of chili flakes or a chopped jalapeño!

Questions About Recipes

→ Can I make this stew gluten-free?

Yes, this recipe is naturally gluten-free as lentils and vegetables are used without any wheat products.

→ How long does left-over stew last in the fridge?

Leftover stew can be stored in the refrigerator for up to 4 days in an airtight container.

→ Can I freeze this stew?

Absolutely! You can freeze the stew for up to 3 months. Make sure to cool it completely before transferring it to freezer-safe containers.

→ What can I substitute for coconut milk?

If you prefer a lighter option, you can substitute with almond milk or cashew cream, but it will alter the flavor profile slightly.