This vegan lentil stew recipe is layered with rich coconut and curry flavours to jazz up tender cooked lentils. The perfect one-pot meal when you’re craving a cozy, comfort food dinner!
We all have a bag of lentils in the back of our pantry. Sitting there, waiting for us to put it to use. Once you know how to cook lentils , they’re great for making lentil balls and tourtière , but this lentil stew recipe simmers the lentils with all kinds of seasonings and coconut milk, infusing them with the most amazing flavour.
Why You’ll Love This Lentil Stew Recipe
- A lentil stew with big flavour . Ginger, red curry paste , and aromatics come together to create a rich, fragrant stew that is simply irresistible.
- Easy one-pot meal . This recipe requires minimal clean up, as everything cooks in one pot! It’s also so hearty and filling, you don’t need to add any sides (although you can’t go wrong with a piece of garlic naan ).
- Packed with nutrients . Lentils are an excellent source of plant-based protein, fiber, iron, and other essential nutrients. They’re one of my favourite vegan protein sources!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil – Use pure sesame oil .
- Fresh ginger – Fresh ginger is so much more flavourful than ground ginger. It has more warmth, too!
- Red curry paste – Make sure to use a vegan red curry paste —not all curry pastes are.
- Red onion and garlic – These aromatics build the flavour of this lentil stew.
- Sea salt and ground black pepper
- Coconut sugar – My go-to sugar for this recipe is coconut sugar but any other sugar you have on hand will also work.
- Light soy sauce – Tamari , liquid aminos , or coconut aminos are fine too. These add umami and depth.
- Dry green lentils – I use dry green lentils for this stew because they hold their shape. Don’t use red lentils, as they don’t hold their shape when cooked.
- Coconut milk – Full-fat coconut milk will give you a richer stew, but lite also works.
- Vegetable broth – I like to use my homemade vegetable broth .
- Lime juice
- Sambal oelek or sriracha – If you want to give your stew a little kick use some optional sambal oelek or sriracha sauce .
How to Make Lentil Stew
- Cook the ginger and curry paste . Add the sesame oil to a pan over medium-high heat. Cook the ginger and curry paste for a minute.
- Sauté the aromatics . Stir in the onion and garlic and cook for about 5 minutes, or until softened.
- Simmer . Stir in the salt and pepper, sugar, and soy sauce, followed by the lentils, coconut milk, and broth. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender, or 30 to 40 minutes, stirring occasionally.
- Finish . Add the lime juice and remove from heat. Season to taste and serve with sambal oelek, sriracha, or Scotch bonnet pepper hot sauce .
Tips and Variations
- Pick over the lentils . Little pebbles can and do show up in bags of lentils and beans! It’s always worth it to take the time to pick them over.
- Don’t overcook the lentils . If you cook them too long, they’ll start to get mushy and fall apart. They should be al dente, to borrow a term from cooking pasta!
- Add some greens . To up the veggie factor in this lentil stew recipe, you can add baby spinach or kale leaves about 5-10 minutes before the stew is done. They will wilt and add extra nutrients to your meal.
What Goes Well With Lentil Stew?
This lentil stew is best enjoyed in a few wonderful ways:
- Over a plate of rice or cauliflower rice
- With some fresh bread
- With vegan naan bread
- With a side salad
- Dip some no knead bread into it to soak up the flavour!
How to Store Leftovers
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
More Vegan Soup and Stew Recipes
- Vegan Chicken Noodle Soup
- Gnocchi Soup
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Butternut Squash Soup
Ingredients
- 1 tablespoon sesame oil
- 1/4 teaspoon fresh ginger
- 2 tablespoons red curry paste , I use this vegan one by Thai Kitchen
- 1/2 large red onion , minced
- 4 cloves garlic , minced
- 1/4 teaspoon sea salt , to taste
- 1/4 teaspoon ground black pepper
- ½ -1 tablespoon coconut sugar , or other sugar
- 1/2 tablespoon light soy sauce , or liquid aminos /gluten free tamari/ coconut aminos
- 1 1/2 cups dry green lentils , rinsed and picked over
- 1 can coconut milk , ( 13.4 ounces/ 383 g), full-fat or lite)
- 2 cups vegetable broth
- juice of 1 lime
- 1/2 tablespoon sambal oelek or Sriracha , optional, for heat
Instructions
- In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
- Enjoy!
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
This vegan lentil stew recipe is layered with rich coconut and curry flavours to jazz up tender cooked lentils. The perfect one-pot meal when you’re craving a cozy, comfort food dinner!
We all have a bag of lentils in the back of our pantry. Sitting there, waiting for us to put it to use. Once you know how to cook lentils , they’re great for making lentil balls and tourtière , but this lentil stew recipe simmers the lentils with all kinds of seasonings and coconut milk, infusing them with the most amazing flavour.
Why You’ll Love This Lentil Stew Recipe
- A lentil stew with big flavour . Ginger, red curry paste , and aromatics come together to create a rich, fragrant stew that is simply irresistible.
- Easy one-pot meal . This recipe requires minimal clean up, as everything cooks in one pot! It’s also so hearty and filling, you don’t need to add any sides (although you can’t go wrong with a piece of garlic naan ).
- Packed with nutrients . Lentils are an excellent source of plant-based protein, fiber, iron, and other essential nutrients. They’re one of my favourite vegan protein sources!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil – Use pure sesame oil .
- Fresh ginger – Fresh ginger is so much more flavourful than ground ginger. It has more warmth, too!
- Red curry paste – Make sure to use a vegan red curry paste —not all curry pastes are.
- Red onion and garlic – These aromatics build the flavour of this lentil stew.
- Sea salt and ground black pepper
- Coconut sugar – My go-to sugar for this recipe is coconut sugar but any other sugar you have on hand will also work.
- Light soy sauce – Tamari , liquid aminos , or coconut aminos are fine too. These add umami and depth.
- Dry green lentils – I use dry green lentils for this stew because they hold their shape. Don’t use red lentils, as they don’t hold their shape when cooked.
- Coconut milk – Full-fat coconut milk will give you a richer stew, but lite also works.
- Vegetable broth – I like to use my homemade vegetable broth .
- Lime juice
- Sambal oelek or sriracha – If you want to give your stew a little kick use some optional sambal oelek or sriracha sauce .
How to Make Lentil Stew
- Cook the ginger and curry paste . Add the sesame oil to a pan over medium-high heat. Cook the ginger and curry paste for a minute.
- Sauté the aromatics . Stir in the onion and garlic and cook for about 5 minutes, or until softened.
- Simmer . Stir in the salt and pepper, sugar, and soy sauce, followed by the lentils, coconut milk, and broth. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender, or 30 to 40 minutes, stirring occasionally.
- Finish . Add the lime juice and remove from heat. Season to taste and serve with sambal oelek, sriracha, or Scotch bonnet pepper hot sauce .
Tips and Variations
- Pick over the lentils . Little pebbles can and do show up in bags of lentils and beans! It’s always worth it to take the time to pick them over.
- Don’t overcook the lentils . If you cook them too long, they’ll start to get mushy and fall apart. They should be al dente, to borrow a term from cooking pasta!
- Add some greens . To up the veggie factor in this lentil stew recipe, you can add baby spinach or kale leaves about 5-10 minutes before the stew is done. They will wilt and add extra nutrients to your meal.
What Goes Well With Lentil Stew?
This lentil stew is best enjoyed in a few wonderful ways:
- Over a plate of rice or cauliflower rice
- With some fresh bread
- With vegan naan bread
- With a side salad
- Dip some no knead bread into it to soak up the flavour!
How to Store Leftovers
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
More Vegan Soup and Stew Recipes
- Vegan Chicken Noodle Soup
- Gnocchi Soup
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Butternut Squash Soup
Ingredients
- 1 tablespoon sesame oil
- 1/4 teaspoon fresh ginger
- 2 tablespoons red curry paste , I use this vegan one by Thai Kitchen
- 1/2 large red onion , minced
- 4 cloves garlic , minced
- 1/4 teaspoon sea salt , to taste
- 1/4 teaspoon ground black pepper
- ½ -1 tablespoon coconut sugar , or other sugar
- 1/2 tablespoon light soy sauce , or liquid aminos /gluten free tamari/ coconut aminos
- 1 1/2 cups dry green lentils , rinsed and picked over
- 1 can coconut milk , ( 13.4 ounces/ 383 g), full-fat or lite)
- 2 cups vegetable broth
- juice of 1 lime
- 1/2 tablespoon sambal oelek or Sriracha , optional, for heat
Instructions
- In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
- Enjoy!
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
This vegan lentil stew recipe is layered with rich coconut and curry flavours to jazz up tender cooked lentils. The perfect one-pot meal when you’re craving a cozy, comfort food dinner!
We all have a bag of lentils in the back of our pantry. Sitting there, waiting for us to put it to use. Once you know how to cook lentils , they’re great for making lentil balls and tourtière , but this lentil stew recipe simmers the lentils with all kinds of seasonings and coconut milk, infusing them with the most amazing flavour.
Why You’ll Love This Lentil Stew Recipe
- A lentil stew with big flavour . Ginger, red curry paste , and aromatics come together to create a rich, fragrant stew that is simply irresistible.
- Easy one-pot meal . This recipe requires minimal clean up, as everything cooks in one pot! It’s also so hearty and filling, you don’t need to add any sides (although you can’t go wrong with a piece of garlic naan ).
- Packed with nutrients . Lentils are an excellent source of plant-based protein, fiber, iron, and other essential nutrients. They’re one of my favourite vegan protein sources!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil – Use pure sesame oil .
- Fresh ginger – Fresh ginger is so much more flavourful than ground ginger. It has more warmth, too!
- Red curry paste – Make sure to use a vegan red curry paste —not all curry pastes are.
- Red onion and garlic – These aromatics build the flavour of this lentil stew.
- Sea salt and ground black pepper
- Coconut sugar – My go-to sugar for this recipe is coconut sugar but any other sugar you have on hand will also work.
- Light soy sauce – Tamari , liquid aminos , or coconut aminos are fine too. These add umami and depth.
- Dry green lentils – I use dry green lentils for this stew because they hold their shape. Don’t use red lentils, as they don’t hold their shape when cooked.
- Coconut milk – Full-fat coconut milk will give you a richer stew, but lite also works.
- Vegetable broth – I like to use my homemade vegetable broth .
- Lime juice
- Sambal oelek or sriracha – If you want to give your stew a little kick use some optional sambal oelek or sriracha sauce .
How to Make Lentil Stew
- Cook the ginger and curry paste . Add the sesame oil to a pan over medium-high heat. Cook the ginger and curry paste for a minute.
- Sauté the aromatics . Stir in the onion and garlic and cook for about 5 minutes, or until softened.
- Simmer . Stir in the salt and pepper, sugar, and soy sauce, followed by the lentils, coconut milk, and broth. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender, or 30 to 40 minutes, stirring occasionally.
- Finish . Add the lime juice and remove from heat. Season to taste and serve with sambal oelek, sriracha, or Scotch bonnet pepper hot sauce .
Tips and Variations
- Pick over the lentils . Little pebbles can and do show up in bags of lentils and beans! It’s always worth it to take the time to pick them over.
- Don’t overcook the lentils . If you cook them too long, they’ll start to get mushy and fall apart. They should be al dente, to borrow a term from cooking pasta!
- Add some greens . To up the veggie factor in this lentil stew recipe, you can add baby spinach or kale leaves about 5-10 minutes before the stew is done. They will wilt and add extra nutrients to your meal.
What Goes Well With Lentil Stew?
This lentil stew is best enjoyed in a few wonderful ways:
- Over a plate of rice or cauliflower rice
- With some fresh bread
- With vegan naan bread
- With a side salad
- Dip some no knead bread into it to soak up the flavour!
How to Store Leftovers
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
More Vegan Soup and Stew Recipes
- Vegan Chicken Noodle Soup
- Gnocchi Soup
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Butternut Squash Soup
Ingredients
- 1 tablespoon sesame oil
- 1/4 teaspoon fresh ginger
- 2 tablespoons red curry paste , I use this vegan one by Thai Kitchen
- 1/2 large red onion , minced
- 4 cloves garlic , minced
- 1/4 teaspoon sea salt , to taste
- 1/4 teaspoon ground black pepper
- ½ -1 tablespoon coconut sugar , or other sugar
- 1/2 tablespoon light soy sauce , or liquid aminos /gluten free tamari/ coconut aminos
- 1 1/2 cups dry green lentils , rinsed and picked over
- 1 can coconut milk , ( 13.4 ounces/ 383 g), full-fat or lite)
- 2 cups vegetable broth
- juice of 1 lime
- 1/2 tablespoon sambal oelek or Sriracha , optional, for heat
Instructions
- In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
- Enjoy!
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
This vegan lentil stew recipe is layered with rich coconut and curry flavours to jazz up tender cooked lentils. The perfect one-pot meal when you’re craving a cozy, comfort food dinner!
We all have a bag of lentils in the back of our pantry. Sitting there, waiting for us to put it to use. Once you know how to cook lentils , they’re great for making lentil balls and tourtière , but this lentil stew recipe simmers the lentils with all kinds of seasonings and coconut milk, infusing them with the most amazing flavour.
Why You’ll Love This Lentil Stew Recipe
- A lentil stew with big flavour . Ginger, red curry paste , and aromatics come together to create a rich, fragrant stew that is simply irresistible.
- Easy one-pot meal . This recipe requires minimal clean up, as everything cooks in one pot! It’s also so hearty and filling, you don’t need to add any sides (although you can’t go wrong with a piece of garlic naan ).
- Packed with nutrients . Lentils are an excellent source of plant-based protein, fiber, iron, and other essential nutrients. They’re one of my favourite vegan protein sources!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sesame oil – Use pure sesame oil .
- Fresh ginger – Fresh ginger is so much more flavourful than ground ginger. It has more warmth, too!
- Red curry paste – Make sure to use a vegan red curry paste —not all curry pastes are.
- Red onion and garlic – These aromatics build the flavour of this lentil stew.
- Sea salt and ground black pepper
- Coconut sugar – My go-to sugar for this recipe is coconut sugar but any other sugar you have on hand will also work.
- Light soy sauce – Tamari , liquid aminos , or coconut aminos are fine too. These add umami and depth.
- Dry green lentils – I use dry green lentils for this stew because they hold their shape. Don’t use red lentils, as they don’t hold their shape when cooked.
- Coconut milk – Full-fat coconut milk will give you a richer stew, but lite also works.
- Vegetable broth – I like to use my homemade vegetable broth .
- Lime juice
- Sambal oelek or sriracha – If you want to give your stew a little kick use some optional sambal oelek or sriracha sauce .
How to Make Lentil Stew
- Cook the ginger and curry paste . Add the sesame oil to a pan over medium-high heat. Cook the ginger and curry paste for a minute.
- Sauté the aromatics . Stir in the onion and garlic and cook for about 5 minutes, or until softened.
- Simmer . Stir in the salt and pepper, sugar, and soy sauce, followed by the lentils, coconut milk, and broth. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender, or 30 to 40 minutes, stirring occasionally.
- Finish . Add the lime juice and remove from heat. Season to taste and serve with sambal oelek, sriracha, or Scotch bonnet pepper hot sauce .
Tips and Variations
- Pick over the lentils . Little pebbles can and do show up in bags of lentils and beans! It’s always worth it to take the time to pick them over.
- Don’t overcook the lentils . If you cook them too long, they’ll start to get mushy and fall apart. They should be al dente, to borrow a term from cooking pasta!
- Add some greens . To up the veggie factor in this lentil stew recipe, you can add baby spinach or kale leaves about 5-10 minutes before the stew is done. They will wilt and add extra nutrients to your meal.
What Goes Well With Lentil Stew?
This lentil stew is best enjoyed in a few wonderful ways:
- Over a plate of rice or cauliflower rice
- With some fresh bread
- With vegan naan bread
- With a side salad
- Dip some no knead bread into it to soak up the flavour!
How to Store Leftovers
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
More Vegan Soup and Stew Recipes
- Vegan Chicken Noodle Soup
- Gnocchi Soup
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Butternut Squash Soup
Ingredients
- 1 tablespoon sesame oil
- 1/4 teaspoon fresh ginger
- 2 tablespoons red curry paste , I use this vegan one by Thai Kitchen
- 1/2 large red onion , minced
- 4 cloves garlic , minced
- 1/4 teaspoon sea salt , to taste
- 1/4 teaspoon ground black pepper
- ½ -1 tablespoon coconut sugar , or other sugar
- 1/2 tablespoon light soy sauce , or liquid aminos /gluten free tamari/ coconut aminos
- 1 1/2 cups dry green lentils , rinsed and picked over
- 1 can coconut milk , ( 13.4 ounces/ 383 g), full-fat or lite)
- 2 cups vegetable broth
- juice of 1 lime
- 1/2 tablespoon sambal oelek or Sriracha , optional, for heat
Instructions
- In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
- Enjoy!
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
Lentil Stew
Ingredients
- 1 tablespoon sesame oil
- 1/4 teaspoon fresh ginger
- 2 tablespoons red curry paste I use this vegan one by Thai Kitchen
- 1/2 large red onion minced
- 4 cloves garlic minced
- 1/4 teaspoon sea salt to taste
- 1/4 teaspoon ground black pepper
- ½ -1 tablespoon coconut sugar or other sugar
- 1/2 tablespoon light soy sauce or liquid aminos/gluten free tamari/coconut aminos
- 1 1/2 cups dry green lentils rinsed and picked over
- 1 can coconut milk ( 13.4 ounces/ 383 g), full-fat or lite)
- 2 cups vegetable broth
- juice of 1 lime
- 1/2 tablespoon sambal oelek or Sriracha optional, for heat
Instructions
- In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
- Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
- Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
- Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
- Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
- Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
- Enjoy!
Notes
- Refrigerator : Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer : This lentil stew freezes well in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat : You can reheat this lentil stew in the microwave or on the stove. If it seems too thick, add a splash of water or broth when reheating.
Nutrition
Lentil Stew https://jessicainthekitchen.com/vegan-lentil-stew-one-pot-easy/ December 2, 2024
I bet you never thought you could make your own sprinkles! Here’s how to make sprinkles at home for a more natural alternative to store-bought.
I am a little bit obsessed with these DIY sprinkles. I mean, just LOOK at them! How fun are they?! The colours are bright, the shape is on-point, and the process of making them is satisfying. You can make these vegan sprinkles with any colours you like and add them to all your favourite baked goods!
Why You’ll Love Making Your Own Sprinkles
- A more natural choice . Store-bought sprinkles usually contain artificial dyes, but by making your own sprinkles, you can use natural food colouring for a healthier option.
- Endless possibilities . With store-bought sprinkles, you’re limited to the colours and shapes available at the store. By making your own, you have complete control over the colours and even the shape!
- Fun to do . Making homemade sprinkles is a great opportunity to get creative in the kitchen. Of course, it’s easy to buy sprinkles at the store, but you get a sense of satisfaction from doing it yourself!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Powdered sugar – AKA confectioner’s sugar .
- Water
- Food colouring – You can use any kind you like or have on hand, but I use natural plant-based colouring .
How to Make Sprinkles
Mix powdered sugar and water.
- Make the base . Mix the powdered sugar and water.
- Colour the base . Divide the powdered sugar mixture into bowls (you don’t have to do this if you’re only making one colour of sprinkles). Add the food colouring to each bowl and stir to combine.
- Transfer to piping bags . Scoop the coloured mixtures into piping bags. Twist the tops and snip the tips.
Pipe icing into lines or shapes.
- Form the sprinkles . Squeeze lines of icing onto a sheet of parchment paper. (You can also try your hand at other shapes—dots, hearts, etc.)
- Dry . Let the icing set for 12 hours, cut into smaller pieces (if necessary), then remove sprinkles from the parchment and transfer to an airtight container.
Colour Mixing Guide
If you simply want to use the primary colours that came with your food colouring kit, that makes it easy! If you want to mix colours to make additional hues, use this guide and see the additional tips in the recipe card below.
- Secondary Colors: Mixing together two primary colors will result in secondary colors: orange, green and purple. Orange : Mix red and yellow. Green : Combine blue and yellow. Purple : Blend red and blue.
- Tertiary Colors : By mixing a primary color with a secondary color, you can create even more variation. For example, combining blue and purple will yield a deep indigo.
- Adjusting Shades : If a color appears too intense, you can lighten it by adding a touch of white icing. Incorporating a very small amount of black will create darker hues, but do this carefully—you truly only need a very small amount.
Tips for Success
- Consistency is key . When mixing the icing, make sure it has a medium consistency before adding the colour. If it’s too runny, the sprinkles will not hold their shape. If it’s too thick, it will be difficult to pipe.
- Use a zip-top bag if needed . If you don’t have piping bags, you can use zip-top sandwich bags instead. Just snip the corner and pipe from there.
- Practice makes perfect . Don’t get frustrated! The first attempt or two will probably be a bit messy, but as you go, it will get easier. And, if you mess up, just wipe off the icing and start over.
My Favourite Ways to Use Homemade Sprinkles
Here are some recipes where you can put these homemade sprinkles to use:
- Halloween Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Chocolate Cupcakes Recipe
- Red Velvet Brownies
- Vegan Chocolate Cake
How to Store
Ensure that the sprinkles are fully dry before transferring them to an airtight storage container. Humidity can ruin the sprinkles’ texture and cause them to clump together, so store them in a cool, dark, and dry place. They’ll last up to a year.
More How-To Tutorials
- How to Make Vegan Parmesan Cheese
- How To Make Date Syrup
- How To Make Tahini (2 Ingredients)
- How to Make Almond Butter
- How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons water
- plant-based food colouring , I love the plant-based food colouring from Whole Foods or use any other natural, dye-free food colouring
Instructions
- Mix together the powdered sugar and water until fully combined into a medium consistency.
- Divide the icing into individual bowls for colouring. I made a rainbow of colours, so I separated mine into 7 containers. Add food colouring to each bowl, bearing in mind that dye-free food colouring is less concentrated and may require a few extra drops to achieve a vibrant color. Be careful not too add too much or the sprinkles will taste like food colouring.
- To make secondary colors: mix two primary colors (red, yellow or blue) together. To make orange : mix red and yellow. To make green : most packs come with green, but I find the colouring tends to be neon, adjust the colour by adding a bit more blue to darken/normalise it slightly, or mix yellow and blue to make your own green colouring. To make purple/violet : mix red and blue.
- To make tertiary colors : mix a primary and secondary color together. For example, to make indigo : mix red and blue, then add a bit more blue to the mix.
- To adjust colouring : lighten a colour by adding a touch of white icing or darken a colour by adding a very small amount of black (do this carefully—you truly only need a very small amount)
- Separate the icing into piping bags. To make it easier to fill a bag, place it into a tall drinking glass and fold the top over the glass. This will open and stabilize the bag so that you can pour in the icing. Squeeze the icing into the bottom as much as possible, pressing any air out.
- Twist your bags or use rubber bands to keep the icing down. Snip off a small, evenly-sized tip from each bag.
- Squeeze lines of icing onto a piece of parchment paper. You can also pipe other shapes, like dots, hearts, or even little animals if you’d like! If you make a mistake initially, just wipe them off and start over!
- Let the sprinkles set on the parchment paper for 12 hours. If you’re in a rush, they will be dry enough to use in 1 hour, but anything you plan to store will need to set for the full 12 hours. Cut them up (if needed) and slide them off into an air-tight container; completely dry sprinkles will slide off very easily.
- Store sprinkles in a cool, dark, and dry location. They will keep for up to a year if stored properly. Enjoy!
