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Red Lentil, Tomato & Coconut Stew

This recipe makes enough for six servings.


  1. 2 tbsp olive oil
  2. 1 medium onion, finely chopped
  3. 2 stalks of celery, chopped
  4. 1 inch ginger, peeled and finely chopped
  5. 2 cloves garlic, peeled and finely chopped
  6. 1 small red chilli pepper, deseeded and finely chopped
  7. 1 tsp ground coriander
  8. 1 tsp ground cumin
  9. 1 tsp paprika
  10. 1 medium carrot, cubed
  11. 1 small sweet potato, peeled and cubed
  12. 300g red lentils
  13. 1 litre vegetable stock or water
  14. 400g tinned chopped tomatoes
  15. 1/2 tin of coconut milk
  16. Salt and pepper to taste
  17. Juice of 1 lime
  18. Fresh coriander, chopped


  1. Heat the oil in medium size soup pot then add the onion and celery. Sauté for five minutes.
  2. Add the ginger, garlic, chilli and spices to the pan and sauté for a further two minutes.
  3. Next add carrot, sweet potato, lentils, water, stock and tomatoes. Bring the mixture to a boil, reduce the heat to a simmer and cook for 20 minutes or until the lentils are tender.
  4. Add the coconut milk, salt, pepper and lime. Taste and adjust the seasoning if necessary.
  5. Serve the stew garnished with fresh coriander.

This recipe comes from Head Chef Erin at Woodruffs Organic Café in Stroud, Gloucestershire. It’s an excellent place for lunch, and 100% organic to boot!

2 thoughts on “Red Lentil, Tomato & Coconut Stew

  1. Really easy and delicious, like this a lot. About to make it again!

    I added a tin of butter beans last time, this time will be cannellini beans that I have cooked from dried. Yummy

  2. It looks really delicious and I think when I make it I will copy Dinahs idea about the cannellini beans. My husband is a meat and two veg guy and hard to convert but hope this will help us move one step closer to becoming more veggie.


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