Home » Sides » Vegan Saffron Lentil Stew

Vegan Saffron Lentil Stew


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!

A bowl of tomato lentil stew. Drizzled with coconut milk, and garnished with parsley. Placed on a blue backdrop, with bagels, lemon, and a spoon.

Why Saffron?

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!


Step-by-Step Video Tutorial

Watch the video here (or at the end!)


About The Recipe

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)!

A bowl of tomato lentil stew. Drizzled with coconut milk, and garnished with parsley. Placed on a blue backdrop, with bagels, lemon, and a spoon.

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!


FAQs

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.

A bowl of tomato lentil stew. Drizzled with coconut milk, and garnished with parsley. Placed on a blue backdrop, with bagels, lemon, and a spoon.

Saffron Lentil Stew Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Vegan Saffron Lentil Stew

Recipe by Waseem HijaziCourse: Main Course, Dinner, LunchCuisine: Middle Eastern, Mediterranean, Vegan, Plant Based, Dairy-Free
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

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!

Ingredients

  • 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

Directions

  • 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.

Recipe Video

Notes

  • (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.
0 0 votes
Rate This Recipe 👇🏼
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments