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Camellia Brand
Easy Vegan Coconut Curry Lentils in a pot

Easy Vegan Coconut Curry Lentils

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  • 1 (1 pound) bag Camellia Brand Lentils
  • 4 cups vegetable broth
  • 1 can unsweetened coconut milk
  • 1 can diced tomatoes
  • 1 small bunch of green onions, chopped
  • 8 ounces baby portabella or button mushrooms, sliced
  • 1 bunch baby kale, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely minced or grated
  • 3 tablespoons tomato paste
  • 3 tablespoons curry powder
  • 1 teaspoon hot red pepper flakes
  • 2 tablespoons coconut oil
  • Salt and pepper to taste
  • Garnish: chopped cilantro
Total time:
45 minutes
Prep time:
10 minutes
Cook time:
35 minutes


  1. In a large heavy pot, melt the coconut oil over medium heat. Add green onions, garlic, ginger, curry powder, and red pepper flakes; cook for about 5 minutes or until onions have softened and aromatics have released their flavors.
  2. Add the vegetable broth, cover, and bring to a boil.
  3. Add lentils, diced tomatoes, tomato paste, and mushrooms; stir to combine.
  4. Turn down to medium heat, cover, and cook for 10 minutes.
  5. Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes, or until the lentils are tender. Season with salt and pepper as needed.
  6. Just before serving, stir in chopped baby kale.
  7. Garnish with chopped cilantro, and serve over rice or with naan or pita bread.