Creamy Tomato Lentil Stew

Name: Creamy Tomato Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried lentils (red or green); 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

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I love how comforting and hearty this Creamy Tomato Lentil Stew is, especially on chilly days. The combination of tender lentils, rich tomatoes, and creamy coconut milk creates a luscious texture that warms the soul. I've experimented with different spices and herbs to find the perfect balance, and I can't get enough of this delightful dish. Each spoonful is a wonderful medley of flavors, and it’s so easy to prepare, making it a favorite for busy weeknights or cozy family dinners.

Created by

Hester Lockwood

Last updated on 2026-01-15T19:01:49.444Z

Making this Creamy Tomato Lentil Stew has become a cherished ritual in my kitchen. I love how the ingredients meld together, creating a satisfying and creamy sauce that clings perfectly to the lentils. The addition of fresh herbs right at the end elevates the dish, providing brightness and depth. I’ve found that using high-quality canned tomatoes makes a remarkable difference in flavor, so I always choose those packed in juice instead of purée.

This recipe offers versatility too; adding some chopped spinach or kale not only boosts the nutrition but also adds a lovely green color. Serving it with crusty bread or over rice elevates the meal further and makes it feel indulgent without being heavy. I can't wait for you to try this comforting stew!

Why You'll Love This Recipe
Creamy texture that satisfies and warms the soul
Rich tomato flavor balanced with spices and fresh herbs
Nutritious and filling, perfect for a wholesome meal

The Role of Lentils

Lentils are the star ingredients in this stew, providing both protein and texture. I recommend using red lentils for a creamier consistency, as they break down more during cooking. Green lentils, on the other hand, maintain their shape and add a slightly firmer bite, making the stew heartier. Regardless of the type you choose, ensure they are rinsed well before adding them to the pot to remove any residue from processing.

Additionally, the cooking time can vary slightly depending on the lentil variety. For red lentils, a shorter simmering time of 20-25 minutes is usually sufficient, while green lentils may require the full 25-30 minutes to become tender. Keep an eye on them; overcooking can lead to a mushy texture, which might not be ideal for this dish.

Perfecting the Flavor

The combination of cumin and smoked paprika creates a warm, savory backdrop for the stew, but feel free to experiment with other spices. A pinch of cayenne pepper adds a delightful heat, while a touch of dried oregano can deepen the flavor profile. Remember to taste as you go—this is key to achieving that perfect balance. Adjust the spices gradually, starting with half the recommended amount, and build from there based on your preference.

Moreover, fresh herbs like parsley not only serve as a garnish but also brighten the stew's flavors. Adding it at the end keeps it vibrant. If you want to try something different, cilantro or basil can provide an exciting twist, depending on your taste profile.

Serving Suggestions

This Creamy Tomato Lentil Stew pairs beautifully with crusty bread or over a bed of rice, which helps soak up the delicious broth. For a lighter option, serve it with a crisp green salad on the side. If you're hosting a larger gathering, consider making it in a slow cooker. Simply sauté the aromatics first, then add everything to the cooker and let it work its magic on low for 6-8 hours—perfect for busy days.

If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. The flavors actually deepen and become even more delightful as they meld. To reheat, simply add a splash of water or broth if it thickens too much overnight, and warm gently on the stovetop.

Ingredients

1 cup dried lentils (red or green)
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add Lentils and Tomatoes

Add the rinsed lentils, diced tomatoes (with their juice), coconut milk, ground cumin, and smoked paprika to the pot. Stir everything together and bring to a boil.

Simmer the Stew

Once boiling, reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and add water as needed for desired consistency.

Season and Serve

Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley, and enjoy with crusty bread or over rice.

Pro Tips

For added flavor, toss in a pinch of chili flakes for a hint of spice or some fresh spinach towards the end of cooking for extra nutrition.

Ingredient Substitutions

If you’re out of coconut milk, feel free to use vegetable broth and a dollop of cream for a non-vegan option. Almond milk can also work, though it won't provide the same richness. For a dairy-free alternative, cashew cream is an excellent substitute that would maintain the creaminess and enhance the nutty flavor of the dish.

Additionally, if you don’t have canned diced tomatoes on hand, crushed tomatoes or even fresh tomatoes can be used, though fresh may require longer cooking to break down fully. Just make sure to adjust the cooking time accordingly to ensure everything is beautifully melded together.

Storage and Freezing Tips

This stew is an excellent candidate for meal prep and freezes beautifully. Let the stew cool completely before transferring it into freezer-safe containers. It can be frozen for up to three months, allowing you to have a comforting meal ready at your convenience. When you’re ready to enjoy it, thaw the stew in the fridge overnight and reheat slowly on the stove.

When reheating, be cautious to not boil it too hard as that can affect the texture of the lentils. Doing so gently will help keep the stew creamy and delicious, ensuring that each serving is just as satisfying as when it was first made.

Questions About Recipes

→ Can I use different types of lentils?

Yes, but cooking times may vary. Red lentils will cook faster than green or brown lentils.

→ Is there a vegan substitute for coconut milk?

You can use almond milk or any other non-dairy milk, but it will alter the creaminess and flavor.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat over low heat with a splash of water.

→ Can I freeze this stew?

Yes! Allow it to cool and freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.