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Lentil Tomato Coconut Stew

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15 min

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50 min


35 min


2 adults & 2 kids

Delicious, quick and easy lentil soup. The curry gives it a nice rich flavor and the coconut milk rounds it edges and gives it a little sweetness.


  • 2 tbsp avocado oil

  • 1 medium onion

  • 1 clove garlic

  • 1 tsp salt

  • 1 tbsp curry powder (not spicy)

  • 1/2 cup red lentils

  • 1/2 cup black lentils

  • 4 tomatoes

  • 3 cups water

  • 1 cup fresh parsley

  • 1 can coconut milk

  • 1 lemon

Lentil Tomato Coconut Stew


  1. Heat oil in a pot over medium. Chop onions finely, add to the pot and cook until translucent (about 6-8 minutes).

  2. Add finely grated garlic, salt and curry powder. Stir and cook for about a minute.

  3. Add lentils and stir until lentils are completely covered with all spices.

  4. Add roughly chopped tomatoes, roughly chopped cilantro, water and coconut milk.

  5. Bring stew to a boil, then reduce heat to medium-low and simmer for about 20-25 minutes.

  6. Squeeze the juice of one lemon and give it a stir before serving.

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