coconut curry red lentil stew

(from Doris’s recipe box)

Source: vegnews magazine (from RecipeThing user zummy)

Serves 4 people

Categories: vegetarian


  • 1T unrefined, organic coconut oil
  • 1C yellow onion, diced
  • 3 cloves garlic, minced
  • 1t sea salt
  • 2C red lentils
  • 2 cans organic coconut milk
  • 4C water (enough to cover ingredients)
  • 1/2C carrot, diced
  • 1/2C celery, diced
  • 2C sweet potato, diced
  • 1T ginger, minced
  • 1 to 2T curry powder
  • 1/2t cayenne
  • 1/2t blk pepper


  1. Saute onion in the coconut oil over medium heat for 2 minutes. Add the garlic and sea salt, stir and cook for one minute more.

  2. Add the lentils, coconut milk, water, and remaining ingredients. Cover and bring to a boil.

  3. Stir well, reduce heat to a simmer, cover and cook for 30-45 minutes more, until the lentils are cooked through and creamy. Add more salt and pepper to taste.

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