Moroccan Coconut Lentil Stew (Vegan, Gluten Free)

No dairy, no meat, no gluten but so chocked full of flavor and texture you won’t miss anything. One of our go-to meals for feeding friends who are vegan.



1 tablespoon olive oil

1 ½ cup small chopped onion

1 ½ cup small chopped celery

1 ½ cup small chopped carrot

1 ½ cup peeled and small chopped potatoes

2 cloves of garlic, minced

1 ½ teaspoon salt

1 teaspoon pepper

2 teaspoons turmeric

2 teaspoons ground cumin

2 teaspoons ground ginger

2 teaspoons paprika

1 teaspoon cinnamon

1 cup green lentils

1 cup red lentils

4 cups vegetable broth

2 cups water

4 tablespoons tomato paste

23 cups spinach

1 cup coconut milk

1 tablespoon fresh squeezed lemon juice


In a large soup pot or in an enamel coated dutch-oven, heat olive oil over medium heat and add all the vegetables, minus the garlic. Sauté for about 5-7 minutes till vegetables are about halfway cooked. Add the garlic and all the seasonings and cook for 2 minutes till very fragrant. Sprinkle lentils in and cook for 1 minute, stirring constantly. Pour broth, water, and tomato paste in and stir till tomato paste is dissolved. Bring stew to a boil, reduce heat to medium-low, cover with a lid, and simmer, stirring once in a while, for about 30 minutes till lentils are cooked through.  Add spinach and stir till wilted. Add the coconut milk and lemon juice and stir till combined. Serve immediately.


I’ve tried this stew with and without a dollop of sour cream and some added cilantro. Both were equally delicious. I bet it’d also be delicious with avocado chunks too!