This cozy one-pot stew is cooked in a rich and creamy garlicky tomato sauce. Served over rice, mashed potatoes, or as a standalone dish with bread. Perfect with a squeeze of lemon juice for a balanced flavour. It’s the ultimate comfort food!
Saffron is a sweet earthy spice that is derived from the Crocus Sativus flower. It’s shaped like red/orange threads that can be used to enhance flavour in cooking, baking, and more. With many health benefits, saffron makes a great spice to add to soups, stews, or to make rice out of it. Which is why I decided to make it the star of this lentil stew!
Watch the video here (or at the end!)
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The best part about this stew is the simplicity and convenience.
It’s a one-pot lentil stew that’s made with a short list of ingredients, yet it’s packed with flavours!
Made with a rich tomatoey sauce, infused with fragrant garlic and saffron, and a creamy base made of coconut milk (but doesn’t taste much like coconut)!
It’s a versatile stew that can be served alongside many dishes. It’s great to serve over a bed of warm fluffy rice, creamy mashed potatoes, baked potatoes, or anything in between! I often enjoy it as a standalone dish, with toasted bread (or bagel) to dunk into!
Do I need to soak the lentils before adding to the stew?
Nope! While soaking the lentils can reduce the cooking time, they usually cook fairly quickly. I avoid soaking them first, as I prefer they cook in the spiced tomato sauce to pick up all the flavours!
Why a lentil stew?
Lentils are a great source of protein that’s cheap and versatile. It’s great to use in a stew, since it takes a short time to cook, and so it makes an easy weeknight dinner for a busy day!
How to serve lentil stew?
However you like! Serve it over rice, mashed or baked potatoes, or even as a standalone dish. I personally like dunking into it with a warm piece of bread/toast/bagel.
How to store leftover stew?
Store in an air-tight container for 4 to 5 days in the fridge. You can also freeze for up to a month. Reheat directly in a pot over medium-low heat until it simmers. Or microwave (covered) for 2 to 3 minutes, or longer if frozen.
Hope you give this vegan recipe a try. I’m sure you’ll love it! If you do, I’d love to hear about your experience. Leave me a comment below, and rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain demeals.
Take a photo of your dish, and tag us on Instagram @demeals.ca #demeals so we can see your remake!
Vegan Saffron Lentil StewCourse: Main Course, Dinner, LunchCuisine: Middle Eastern, Mediterranean, Vegan, Plant Based, Dairy-Free
This cozy one-pot lentil stew is cooked in a rich and creamy garlicky tomato sauce. Served over rice, mashed potatoes, or as a standalone dish with bread. Perfect with a squeeze of lemon juice for a balanced flavour. It’s the ultimate comfort food!
1 cup green/brown lentils, rinsed and drained
2 tbsp olive oil
6 garlic cloves, minced
1/2 tsp saffron
1/2 tsp onion powder
156 ml tomato paste
540 ml diced tomatoes, small dice
2 cups water
1 can (400 ml) coconut milk
1 tsp salt, adjust to taste
1 tsp black pepper
1 lemon, squeezed
Parsley for garnish
- Rinse the lentils thoroughly. Drain and set aside.
- In a medium pot, bring the oil to heat over medium-high. Stir in the garlic, saffron, and onion powder.
- Once golden, add in the tomato paste and diced tomatoes. Stir and cook down the tomatoes to soften, about 8 to 10 minutes.
- Add in the rinsed lentils, water, coconut milk, salt, and pepper. Stir to combine. Bring to a simmer, then turn the heat to low. Cook for 20 to 25 minutes, until lentils are cooked.
- Whisk in the lemon juice. Taste test, and adjust the salt, if needed.
Remove from heat. Serve over rice, mashed potatoes, or as a standalone dish; garnished with parsley and a slice of bread/bagel.
- (1) Lentils to use: green or brown. Do NOT use red lentils – the texture will turn soupy instead.
- (2) Store leftovers in the fridge in an air-tight container, and consume within 4 to 5 days. Or freeze for up to a month. Check the blog post for reheating tips.
- (3) You can use other plant milk options, if you prefer. However, the coconut milk does not leave much of a coconut flavour in this stew. I find that it also works best for creaminess.