Lentil Vegetable Curry

Dinner, Lunch, Soup, Vegan, Vegetarian

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This comforting dish is inspired from a French blog, Betty Bossi. My friend made it this week and it has instantly became one of my favourite. So rich, so tasty and delicious.


  • 1 tbsp of coconut oil
  • 1 onion, sliced or chopped
  • 2 clove of garlic, finely chopped
  • 2 tbsp of curry powder
  • 1 tbsp of curcuma
  • 400g of sweet potatoes, diced
  • 1 red pepper, chopped in chuncks
  • 1 cup of green beans, chopped
  • 200ml of coconut milk
  • 200ml of vegetable stock
  • 2 tbsp of soy sauce
  • 200g puy lentils
  • Boiling water
  • 1 handful of coriander



  1. Melt the coconut oil, and add the onion and garlic. Add the curry and curcuma, then simmer. Add sweet potatoes, peppers and beans. Simmer 2 more minutes.
  2. Pour coconut milk, vegetable stock and soy sauce, bring to a boil and reduce to low. Cover and simmer for 40 min and stir occasionally.
  3. Cook lentils in water for 20 minutes, uncovered. Rince and drain the water. Add to the vegetable curry and top with coriander.






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