by Annabel Cohen

Great quick and tasty weeknight recipe.


Olive oil
1 organic onion
1 cup (250ml) of organic dry sprouted lentils
400ml of lite organic coconut milk
350ml of water
1 bundle of kale
1 organic red bell pepper
5-6 organic mushrooms
1 cup of organic coriander
1 tsp. (5 ml) of curry powder
3 tbsp. (45ml) of shredded coconut
Salt and pepper


In a pot, heat the oil and stir in the onion.

Then add the pepper, the mushrooms, the lentils and mix in the curry powder so it covers your vegetables.

Put in your kale, some salt and pepper and cook for 2-3 minutes covered.

Add the coconut milk and scrub the bottom of your pot to get all the juices. Then put the water and cook for about 20 minutes or until the lentils are fully cooked.

At the end, sprinkle the coconut in your stew to give additional texture and flavour.

In the meantime, prepare your quinoa or any other side dish and your meal is ready. It’s great on weeknights!

Preparation time: 5 minutes

Cooking time: 25 minutes

See more of Annabel's recipes at:

Comments for Coconut-Kale-and-Lentil

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Jul 02, 2013
Great Recipe!
by: Rich from All-Veg

Thanks Annabel. This recipe sounds wonderful. First of all I am a huge fan of kale. So the more ways I get to try it the better I like it! And I love coconut too so this really sounds delightful. We'll have to make it soon! Thanks again for sharing it with us.

Watch for your FREE copy of our eCookbook. We're sending you one because you sent us a recipe AND included a photo! Great!

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