Vegan Red Lentil Curry



  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste (or ketchup)
  • 2 tbsp curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups vegetable broth
  • 1 400ml can coconut milk
  • 1 400g can diced tomatoes
  • 1.5 cups dry red lentils
  • 2-3 handfuls of chopped kale or spinach
  • salt and pepper, to taste
  • Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream


In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.

Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.

Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.

{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}

Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

Miser Wat – Lentil Stew (Ethiopian)

Chef Vinny does it again!  This is amazing!

  • 2 cups dry red lentils                                                                     4 cups water
  • ¼ cup red wine                                                                                2 tbsp. olive oil
  • 1 small chopped onion                                                                 3 tsp. crushed garlic
  • 1tsp. fresh crushed ginger                                                           2 tbsp. berbere (see attached note)
  • 1 cup diced tomatoes                                                                    ½ tsp. salt



Bring to a boil 2 cups rinsed split red lentils in 4 cups water.  Reduce the heat and simmer and add red wine.

In another pan sauté the chopped onion in olive oil until soft and translucent.  Add garlic and fresh ginger and sauté for another 2 minutes.

Add the berbere and sauté another few minutes stirring to prevent burning.

Mix in the tomatoes and cook for 5 minutes.

Add the mixture to the lentils and salt simmer for 20 minutes.

Serve with injera bread or rice.