Monica’s Coconut Lentil Curry

For the main course, Michelle shared a vegetarian Coconut Lentil Curry.


This Monica’s Coconut Lentil Curry can be served over rice or with some warmed naan bread.

P/S: I forgot to take a photo of the dish when it was served.


  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 2 large apples, peeled and chopped
  • 3 cloves garlic, minced
  • 3 tablespoons coconut oil
  • 2 cups lentils (green, brown or red)
  • 4 cups vegetable stock or water
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • sea salt to taste
  • juice from 1 lime
  • optional: chopped cilantro, lime wedges and shredded unsweetened coconut milk for garnishing




Monica's-Coconut-Lentil-Curry-03In a stockpot, heat coconut oil over medium-high heat.

Cook onion, celery and garlic for about 10 to 15 minutes.

Monica's-Coconut-Lentil-Curry-04Add the apples and cook another 5 minutes, stirring constantly.
Monica's-Coconut-Lentil-Curry-05Stir in curry powder and cook for a minute or two to bring out the flavours of spices.
Monica's-Coconut-Lentil-Curry-07Add lentil and broth and bring to a boil. Reduce heat and simmer for about 20 minutes.

Add more water if necessary as the lentils will absorb the liquid when they cook.

Monica's-Coconut-Lentil-Curry-08Once the lentils are fully cooked, add coconut milk. Squeeze in lime juice and add salt to taste.

Pass around bowls of chopped cilantro, cut limes and shredded coconut for garnishes.

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