Curry Lentil Stew
Author: Fit Mom Adventures
  • 1½ tablespoons extra-virgin olive oil
  • 2 cups (280 grams) diced onion (1 medium/large)
  • 2 large garlic cloves, minced
  • 2 teaspoons ground turmeric
  • 1½ teaspoons ground cumin
  • ½ teaspoon cinnamon
  • 1 (15-ounce/398 mL) can diced tomatoes, with juices
  • 1 (15-ounce/398 mL) can full-fat coconut milk*
  • ¾ cup (140 grams) uncooked yellow lentils, rinsed and drained (Or regular lentils-these are just so much prettier)
  • 3½ cups (875 mL) low-sodium vegetable broth
  • ½ teaspoon fine sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
  • 1 (5-ounce/140-gram) package kale
  • 2 teaspoons fresh lime juice, or more to taste
  1. In a large pot, add the oil, onion, and garlic.
  2. Sauté over medium heat for 4 to 5 minutes until the onion softens.
  3. Stir in the turmeric, cumin, and cinnamon until combined. Continue cooking for about 1 minute.
  4. Add the diced tomatoes (with juices), lentils, broth, kale, salt, and plenty of pepper.
  5. Add red pepper flakes or cayenne, if desired, to taste.
  6. Stir to combine. Increase heat to high and bring to a low boil.
  7. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  8. Stir in coconut milk *
  9. Add the lime juice to taste.
I actually preferred unsweeteneed almond milk for this instead of coconut milk when I was playing around with this recipe. So play around with it and decide what you like!
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