Coconut Red Lentil Stew

Name: Coconut Red Lentil Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 150 g Split red lentils; 200 ml Coconut milk; 200 g Canned crushed tomato; 12 g Fresh ginger; 4 g Curry powder; 10 ml Olive oil; 350 ml Water; 3 g Fine salt

Red lentils break down into a thick tomato-and-coconut stew with ginger and curry powder. This is a dinner for spooning into shallow bowls rather than keeping the lentils in separate grains. Stir as the pot thickens, reaching right across the base. Add a little hot water if necessary so the lentils can finish softening without the mixture catching.

Red lentil soup with tomato pieces and coconut milk in a shallow bowl. — Representative photograph · Red Lentil Soup by Olga · Source · CC BY 2.0. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. The photographer identifies red lentils, tomatoes and coconut milk. This representative serving is looser than the stew; reduce the liquid as directed in the recipe. Not a photograph of a PANTRISORA kitchen trial.

South Asian · Preparation time: 10 min · Cook time: 25 min · Total time: 35 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

150 g Split red lentils
200 ml Coconut milk
200 g Canned crushed tomato
12 g Fresh ginger
4 g Curry powder
10 ml Olive oil
350 ml Water
3 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Rinse the lentils and finely grate ginger. Warm ginger and curry powder in oil in a saucepan for 30 seconds.
Add tomatoes, lentils, water and salt. Simmer gently, stirring frequently, until the lentils begin to collapse.
Pour in coconut milk and continue cooking until the stew is creamy and the lentils are soft. Add hot water if it sticks before the lentils finish cooking.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, grater, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not replace split red lentils with green lentils at the same simmer time. Red lentils dissolve to thicken this stew; whole green lentils remain more distinct and take longer.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.