Spelt Creamy Coconut Lentil Stew is a one-pot dinner built on pearled spelt, red lentils, and full-fat coconut milk. The spelt keeps a slight chew even after 30 minutes of simmering, so the texture stays thick instead of mushy. Ginger, turmeric, and curry powder give the broth its color and warmth.
I've made this stew with the lentils and spelt going in at the same time, and the lentils turned to mush long before the spelt softened. Now I add the spelt first and the lentils about 15 minutes later, so both finish tender at the same point.
This version leans vegan, using vegetable stock and coconut milk instead of cream. It's a budget-friendly dinner that stretches a small amount of pantry staples into four solid bowls.
The stew holds up well in the fridge and reheats without losing its texture, which makes it a solid option for meal prep.
This stew builds its body from pearled spelt and red lentils simmered together in coconut milk, so the broth thickens on its own without any cream or flour.
Store leftover stew in an airtight container in the fridge for up to 4 days. The spelt and lentils keep absorbing liquid as they sit, so the stew thickens noticeably by day two.
Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stovetop over medium-low heat, stirring in a splash of stock or water to loosen the broth. A microwave works too, in 1-minute bursts, stirring between each.
Serve the stew with warm flatbread or a thick slice of spelt bread for scooping up the broth. A bowl of steamed rice underneath turns it into a fuller plate.
A simple cucumber and red onion salad on the side adds crunch and cuts through the richness of the coconut milk.
Finish each bowl with a squeeze of lime, chopped cilantro, and a spoonful of coconut yogurt if you want extra creaminess.
