Curry Lentil Stew

Prep Time: 10-15 minutes

Cook Time: 45 minutes to 1 hour

Category: Main Dish

Yields: 6 servings


  • 2 cups of green lentils (or your choice of lentils), soaked for 6 hours

  • 3 onions. chopped

  • 3 carrots, peeled and chopped

  • 3 leeks, chopped

  • 4 cloves of garlic, finely chopped

  • 2 tablespoons of yellow curry powder

  • 1 Bouquet Garni (traditionally includes fresh Italian parsley, bay leaves, and sage, but you can add other herbs if you'd like)

  • 1 can of coconut milk (16 oz)

  • 1/4 cup of fresh lemon juice

  • Salt & pepper

  • 2 tablespoons of butter

  • 2 tablespoons of avocado oil

  • 8 cups of Immunity Boosting Chicken Stock


  1. In a large pot, warm butter and oil over medium heat. Add onions, carrots, leeks, garlic, and curry powder. Stir and cook for about 9-10 minutes, or until the vegetables are slightly softened.

  2. Drain the water from the soaked lentils. Add lentils, chicken stock, Boquet Garni, salt and pepper, and lemon juice into the pot. Bring to a boil and reduce to a simmer for about 45 minutes to 1 hour, or until lentils are soft.

  3. Remove the Bouquet Garni and pour in coconut milk. Stir well and then lightly blend about 1/2 of the soup in a blender or with an immersion blender. The stew should have a thick consistency with a slight texture when done.

  4. Serve in a bowl and enjoy!