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Spicy Lentil Bean Stew Recipe

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★★★★★

5 from 64 reviews

This Spicy Lentil Bean Stew is a hearty and flavorful gluten-free, soy-free, and nut-free dish packed with warming spices, creamy coconut milk, and nutritious lentils and beans. Perfect for a comforting meal, it offers a delightful balance of heat and richness, garnished with fresh cilantro and a hint of lemon. Ideal to enjoy with bread, rice, or vegetables.

Ingredients

Scale

Spice Mix

  • 1 teaspoon black pepper
  • 2 teaspoons Kashmiri chili powder, or paprika
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon (scant measure)
  • 1/8 teaspoon ground clove
  • Optional: 2 teaspoons ground coriander
  • Optional: 1 teaspoon garam masala, or curry powder

Stew

  • 2 teaspoons oil
  • 1½ cups chopped onion
  • 1 bay leaf
  • 1 black cardamom pod, partially opened (optional)
  • ¼ teaspoon crushed fennel seeds
  • 2 tablespoons ginger-garlic paste (or 5 cloves garlic minced and ½ inch ginger minced)
  • 1 cup chopped tomato, or ½ cup tomato purée or passata
  • ½ teaspoon salt, divided
  • 15 oz can full-fat coconut milk
  • 1½ cups water or stock
  • ¼ to ⅓ cup split red lentils
  • 15 oz can white beans, drained, or 1½ cups cooked white beans (cannellini, great northern, or chickpeas)
  • ½ cup frozen spinach, thawed or 2 oz fresh chopped spinach
  • Cilantro, lemon juice, red pepper flakes, for garnish
  • Non-dairy cream or yogurt, for garnish (optional)

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine all the spice mix ingredients including any optional spices and set aside for later use.
  2. Sauté Onions: Heat a large skillet over medium-high heat and add the oil. Once hot, add the chopped onions with a pinch of salt and cook until translucent, about 3 minutes.
  3. Add Whole Spices: Stir in the bay leaf, black cardamom pod, and crushed fennel seeds. Cook for 3 to 4 minutes, adding a splash of water as needed to help the onions cook evenly and prevent burning.
  4. Add Ground Spices and Tomato: When onions start turning golden, add about ¾ of the prepared spice mix and a splash of water to prevent burning. Cook briefly for 10–15 seconds, then reduce heat to medium. Mix in the ginger-garlic paste, chopped tomato (or purée), and another splash of water. Cook until tomatoes become jammy and reduced, about 3 to 5 minutes, stirring frequently and breaking down larger tomato pieces.
  5. Add Liquids and Lentils: When the mixture leaves the sides of the pan and a sheen of oil appears on top, add the coconut milk, water or stock, and the remaining salt. Stir in the split red lentils and drained white beans.
  6. Simmer: Partially cover the pan and cook for 12 to 15 minutes, checking at 12 minutes to test lentils for doneness. Continue simmering with lid on if needed until lentils reach desired tenderness.
  7. Finish with Spinach and Seasoning: Remove the lid and fold in the thawed frozen spinach or fresh spinach. Cook for 1 more minute. Taste and adjust seasoning with salt, lemon juice for brightness, and ¼ teaspoon or more sugar or maple syrup to balance the heat and savoriness if desired.
  8. Garnish and Serve: Turn off heat and sprinkle the remaining spice blend on the stew. Garnish with fresh cilantro, additional lemon juice, red pepper flakes, and optionally non-dairy cream or yogurt. Serve hot with sourdough, garlic bread, naan, flatbread, rice, quinoa, baked potatoes, or cauliflower steaks for a warming meal.

Notes

  • You can customize the heat level by adjusting the amount of chili powder or paprika.
  • If black cardamom is unavailable, it can be omitted but adds a unique smoky flavor.
  • Frozen spinach can be replaced with fresh spinach chopped finely; just adjust cooking time accordingly.
  • Use vegetable stock instead of water for a richer flavor.
  • The stew stores well and flavors deepen if left to rest for a few hours or overnight.
  • For a vegan and gluten-free meal, ensure bread or accompaniments are suitable.

Keywords: lentil stew, bean stew, spicy lentils, gluten-free stew, vegan lentil recipe, Indian spices stew, coconut milk lentils

Find it online: https://hannahdelgado.com/spicy-lentil-bean-stew-recipe/