THAI LENTIL STEW WITH LEMONGRASS

THAI LENTIL STEW WITH LEMONGRASS

Thai Lentil Stew with Lemongrass is a fragrant and comforting one-pot meal inspired by Southeast Asian flavours. Creamy red lentils simmer in a blend of light coconut milk and water, infusing the broth with warmth and richness. A bruised lemongrass stalk adds its subtly citrusy essence, while a final squeeze of lime juice brightens the dish. This vegan stew brings balance: protein-rich lentils, gentle sweetness from coconut milk and a refreshing herbal finish. It’s ideal for light lunches, soothing evening meals or simple meal prep. Despite its minimalist ingredient list, the dish delivers complex flavours, making it both nourishing and satisfying. Low in Fat, free from gluten and high in fibre, it supports digestion and overall health. Enjoy it on its own or paired with fluffy rice or steamed greens for a hearty and feel-good meal.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

One-Pot Wonders

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Thai Lentil Stew With Lemongrass:

• ½ cup red lentils, rinsed

• ¼ cup light coconut milk

• 1 cup water

• 1 stalk lemongrass, bruised (lightly smashed)

• 1 tsp lime juice

• Salt and pepper to taste (optional)

FULL NUTRITIONAL INFORMATION

• Calories: 406.9 kcal

• Fat: 5.1 g

• Saturated Fat: 3.2 g

• Carbohydrate: 68.2 g

• Sugar: 3.1 g

• Sodium: 966.6 mg

• Fiber: 10.6 g

• Protein: 24.1 g

• Calcium: 60.5 mg

• Iron: 8 mg

• Potassium: 817.3 mg

PREPARATION

• Rinse Lentils: Rinse red lentils under cold water until the water runs clear to remove starch.

• Combine Ingredients: In a medium saucepan, add rinsed lentils, light coconut milk, water, and bruised lemongrass.

• Simmer The Stew: Bring to a gentle boil over medium heat, then reduce to a simmer for 15 to 18 minutes, stirring occasionally to prevent sticking.

• Infuse Lemongrass: Keep lemongrass simmering with the stew to infuse its citrus flavour.

• Finish And Serve: Remove lemongrass, stir in lime juice, season with salt and pepper, then ladle into a bowl and serve.

PREP TIME

5 minutes

COOKING TIME

18 minutes

TIPS

• Even Cooking: Stir occasionally during simmering to avoid the lentils sticking to the bottom.

• Boost Coconut Creaminess: Use full-fat coconut milk for a richer dish; light coconut gives a milder taste.

• Extract Flavour: Lightly bruise the lemongrass stalk with the back of a knife to release its aromatic oils.

• Adjust Thickness: Add extra water for a soupy consistency or simmer longer to thicken naturally.

• Bright Finish: Add lime juice only just before serving to preserve its fresh citrus brightness.

VARIATIONS

• Extra Veggies: Add diced carrot, bok choy or bell pepper during simmering for added nutrition and texture.

• Protein Boost: Stir in cooked chickpeas or tofu cubes after cooking.

• Ginger Warmth: Add grated fresh ginger (½ tsp) at step 2 for a warming twist.

• Spicy Edge: Include sliced chilli or a dash of chilli flakes if you prefer heat.

• Fresh Herbs: Garnish with fresh coriander or Thai basil for an aromatic finish.

PREPPING AND STORAGE

• Refrigeration: Allow stew to cool completely, store in an airtight container in the fridge for up to 4 days.

• Freezing: Freeze individual portions for up to 2 months; thaw overnight in the fridge.

• Reheating: Reheat gently on the hob with a splash of water, or microwave, stirring halfway through.

• Meal Prep Friendly: Double the recipe and portion for quick and nutritious meals. The stew tastes even better the next day as flavours develop.