Prep Time: 20 minutes

Cooking Time: 4 hours 7 mins

Servings: 8



1 tablespoon coconut oil

1 yellow onion, diced

¼ cup yellow Thai curry paste

2 cups unsweetened coconut milk

2 cups dry red lentils, rinsed well and drained

3 cups bite-sized cauliflower florets

2 golden potatoes, cut into chunks

2 carrots, peeled and diced

8 cups low-sodium vegetable soup, divided

1 bunch kale, stems removed and roughly chopped

Sea salt, to taste

½ cup fresh cilantro, chopped

Pinch crushed red pepper flakes



Heat the coconut oil in a nonstick skillet over medium-high heat until melted. Add the onion and sauté for 5 minutes or until translucent.

Pour in the curry paste and sauté for another 2 minutes, then fold in the coconut milk and stir to combine well.

Bring to a simmer and turn off the heat. Put the lentils, cauliflower, potatoes, and carrot in the slow cooker. Pour in 6 cups of vegetable soup and the curry mixture.

Stir to combine well. Cover and cook on high for 4 hours or until the lentils and vegetables are soft. Stir periodically.

During the last 30 minutes, fold the kale in the slow cooker and pour in the remaining vegetable soup. Sprinkle with salt.

Pour the stew in a large serving bowl and spread the cilantro and red pepper flakes on top before serving hot.


Per Serving

calories: 530

fat: 19.2g

protein: 20.3g

carbs: 75.2g

fiber: 15.5g

sodium: 562mg