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  • Lentil Curry Stew

    (1 review)
    Lori Abrams
    • Ingredients:


      1 1/2 c uncooked lentils, such as red lentils, rinsed

      2 T coconut oil

      1 small yellow onion, chopped

      2 garlic cloves, minced

      2 celery stalks, chopped

      2 medium carrots, chopped

      1 T curry powder

      1 tsp ground coriander

      freshly ground pepper

      1/4 c Italian parsley

      1 c veggie broth

      1/3 c unsweetened coconut milk

      pink of Himalayan pink salt




      Serves: 6 Cook Time: half hour Cuisine: Asian

    Place lentils in a medium saucepan and add water to cover.  Bring to a boil and cook lentils for about 10 minutes, until al dente.  Drain lentils and set aside.


    In same pot, heat coconut oil, then saute the onion and garlic for about 4 minutes.  Add the celery and carrots, cooking 3 minutes more.  Next, add the cooked lentils, curry powder, coriander, pepper, parsley and vegetable broth.  Cover and cook over medium low heat for 10 minutes.  Add coconut milk and H. salt to taste, and garnish with fresh parsley.  Serve Warm.  Can add rice to the dish too.


    This is not very spicy, so for those who are familiar with curry dishes, you can add those spicy condiments in. 

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    Lori Abrams


    I saw and made this recipe as I had everything in my cupboards to do so.  I was so surprised how easy and quick this was.  I had some leftover rice, which I used as a side.  It was delicious!  I like easy and quick.  I might add some cut up cauliflower and green beans to it, next time.  And, a little bit more spice for a nice kick.  But this could be done up quickly and would appeal to any guests, as long as they like the curry flavor.  Still, quite mild for a curry dish.  Going to be making this one again. 


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