Lentil Curry Stew Recipe

Name: Lentil Curry Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove; 1/2 onion; 1/2 cup ground beef (or Quorn mince); 1 carrot, minced; 1 cup red lentil; 1/2 cup edamame; chicken broth (or vegetable broth); 1 tablespoon apple cider vinegar; 1 pinch curry powder; Dash salt and pepper to taste; Splash coconut milk; 1 handful small banana; Handful dried coconut (unsweetened)

Servings: persons

1 garlic clove
1/2 onion
1/2 cup ground beef (or Quorn mince)
1 carrot, minced
1 cup red lentil
1/2 cup edamame
chicken broth (or vegetable broth)
1 tablespoon apple cider vinegar
1 pinch curry powder
Dash salt and pepper to taste
Splash coconut milk
1 handful small banana
Handful dried coconut (unsweetened)

1
Cook garlic, onion, carrot, and Quorn mince together in a large pot or skillet, until fragrant and the vegetables are kind of soft.
2
Throw in the red lentils and edamame with the broth.
3
Flavor and season with vinegar, s&p, curry powder, cumin powder, garam marsala, cayenne pepper. Remember to TASTE and TEST!
4
Add more broth as necessary. Bring to a boil and simmer until the lentils are all cooked through.
5
Stir in coconut milk, and banana. Mix until smooth and thick. Serve with coconut sprinkled on top.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 garlic clove, 1/2 onion, 1/2 cup ground beef (or Quorn mince), 1 carrot, minced, and more.

Yes, Lentil Curry Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Curry Stew

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