This hearty lentil stew is a quick, nourishing meal that combines plant-based protein, fiber-rich lentils, and colorful vegetables for a wholesome dish.
Lightly spiced and enriched with coconut milk, it’s low in saturated fat and naturally gluten-free.
Perfect for everyday cooking, it’s simple to prepare, satisfying, and ideal for meal prep or a comforting weeknight dinner.
Brown Lentil Stew With Corn & Green Peas
Equipment
- 1 large pot (approx. 3–4 liters)
- 1 grater
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 2 tbsp onion flakes
- 2 tsp garlic flakes or 1 tsp garlic powder
- 1 tsp vegetable broth powder
- 1 tsp curry powder
- 1 cup brown lentils soaked
- ½ cup corn fresh or frozen
- 1 cup peas fresh or frozen
- A few splashes light coconut milk approx. 2–3 tbsp
- 2 medium carrots coarsely grated
- 1 tsp turmeric
- Black pepper to taste
- Optional garnish: fresh coriander parsley, thyme, or sage
Instructions
- Prepare Lentils for Cooking: Start by measuring 1 cup of brown lentils and placing them in a medium bowl. Cover the lentils with plenty of cold water and let them soak for 6–8 hours or overnight. Soaking helps soften the lentils, reduces cooking time, and improves digestibility. After soaking, drain the lentils in a colander and rinse them thoroughly under cold running water. Set aside.
- Gather and Measure Seasonings: While the lentils soak, measure out your seasonings. Combine 2 tablespoons of onion flakes, 2 teaspoons of garlic flakes (or 1 teaspoon of garlic powder if flakes aren’t available), 1 teaspoon of vegetable broth powder, and 1 teaspoon of curry powder in a small bowl. These spices will form the aromatic base of the stew, giving it a warm, savory flavor that complements the sweetness of the corn and carrots.
- Prepare Vegetables: Measure ½ cup of corn and 1 cup of peas. If using frozen vegetables, rinse them briefly under warm water to remove any ice crystals. Peel and coarsely grate 2 medium carrots using a box grater or food processor. Keep the grated carrots aside in a small bowl; these will be added at the end to preserve their texture, sweetness, and vibrant color.
- Combine Ingredients in Pot: Place the drained lentils in a large pot (about 3–4 liters). Add the onion flakes, garlic flakes, vegetable broth powder, curry powder, corn, and peas. Stir gently to combine. Ensure the spices are evenly distributed throughout the lentils and vegetables so that every spoonful of the stew will have consistent flavor.
- Add Water and Begin Cooking: Pour enough cold water into the pot to just cover all the ingredients. This should be approximately 3–4 cups, depending on the pot size and lentil quantity. Stir once to ensure nothing is sticking to the bottom. Place the pot over medium-high heat and bring it to a gentle boil. Watch carefully to prevent the water from boiling over.
- Simmer Until Lentils Are Tender: Once the water reaches a rolling boil, reduce the heat to low-medium to maintain a gentle simmer. Partially cover the pot with a lid, leaving a small gap to allow steam to escape. Let the lentils cook for 15–20 minutes, stirring occasionally. The stew is ready when the lentils are tender but not mushy, and the vegetables are heated through.
- Incorporate Coconut Milk and Grated Carrots: Turn off the heat once the lentils are cooked. Add a few splashes of light coconut milk (approximately 2–3 tablespoons) to give the stew a mild, creamy richness. Immediately stir in the coarsely grated carrots, folding them gently into the hot stew. The residual heat will slightly soften the carrots while keeping their bright color and natural sweetness intact.
- Season with Turmeric and Black Pepper: Allow the stew to cool for a few minutes so it’s not piping hot. Then, add 1 teaspoon of turmeric and black pepper to taste. Stir thoroughly to ensure the spices are evenly mixed. Turmeric adds a warm, earthy flavor and a beautiful golden hue, while black pepper enhances the overall depth of taste.
- Optional Garnish and Serving Prep: Before serving, consider garnishing with fresh herbs like coriander, parsley, thyme, or sage to enhance both flavor and visual appeal. For added richness or a cheesy note, sprinkle in a small amount of nutritional yeast if desired. Divide the stew into bowls or plates, making it ready to serve.
- Enjoy or Store for Later: Serve the lentil stew warm with your favorite side, such as steamed rice, quinoa, or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days, or frozen for up to a month. When reheating, stir gently and add a splash of water or coconut milk to refresh the texture.
Notes
- Soaking lentils overnight is optional but recommended for faster cooking and better digestibility.
- Use frozen or fresh corn and peas interchangeably depending on availability.
- Light coconut milk adds creaminess without overwhelming the flavor; full-fat coconut milk can be used for a richer texture.
- Adjust spices to taste: increase curry powder or turmeric for a bolder flavor.
- Nutritional yeast or fresh herbs make excellent toppings for added flavor and color.
- This stew can be doubled easily for meal prep or batch cooking.
- Stir occasionally while simmering to prevent lentils from sticking to the bottom.
Chef’s Secrets for Perfect Stew
To achieve the richest flavor and ideal texture, always start by soaking your lentils for several hours.
This ensures even cooking and prevents them from breaking down too much during simmering.
When adding grated carrots at the end, fold them gently into the stew; this preserves their natural sweetness and color.
Lightly spiced with curry and turmeric, the stew develops a layered aroma if allowed to rest for a few minutes before serving.
Coconut milk enhances the creaminess without heavy fats, making this stew indulgent yet light.
Don’t hesitate to experiment with fresh herbs or a sprinkle of nutritional yeast for a subtle, cheesy undertone that elevates the overall taste.
Serving Suggestions for Maximum Enjoyment
This lentil stew shines when served hot with simple accompaniments.
Pair it with steamed rice, quinoa, or whole-grain bread to soak up the flavorful broth.
For a more substantial meal, add roasted or sautéed vegetables on the side, such as zucchini, bell peppers, or sweet potatoes.
Garnish with fresh coriander, parsley, or thyme for a burst of freshness and visual appeal.
It also works beautifully as a filling for wraps or as a topping for baked potatoes.
Because it’s hearty and nutrient-dense, it makes an excellent choice for lunchboxes, meal prep, or family dinners.
Storage Tips to Keep Fresh
Store leftover stew in an airtight container in the refrigerator for up to 3–4 days.
To maintain optimal texture, reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if it has thickened.
For longer storage, freeze in portion-sized containers for up to a month.
When thawing, allow it to come to room temperature first, then reheat slowly.
Avoid reheating in high heat or a microwave without stirring, as lentils can dry out or become unevenly hot.
Proper storage ensures the stew retains its flavor, color, and creamy consistency.
Frequently Asked Questions
1. Can I skip soaking the lentils?
Yes, you can skip soaking, but the cooking time will increase by 10–15 minutes.
Soaking helps soften the lentils faster and makes them easier to digest.
2. Can I use other types of lentils?
Brown or green lentils are best because they hold their shape during cooking.
Red or yellow lentils will cook faster and may become mushy, giving a creamier stew.
3. Can I make this stew spicier?
Absolutely! Increase the curry powder or add a pinch of cayenne pepper. You can also include finely chopped fresh chili for a more intense flavor.
4. How do I keep the vegetables from overcooking?
Add tender vegetables like carrots, corn, and peas towards the end of cooking or after turning off the heat.
This keeps them crisp-tender and retains their natural sweetness and nutrients.
5. Can this stew be used for meal prep?
Yes, it’s perfect for meal prep. Portion it into airtight containers and store in the fridge for up to 4 days or freeze for up to a month.
Reheat gently before serving.
