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chicken lentil curry stew

A hearty, delicious stew that can include organic chicken or can also be modified to vegan adding additional lentils to the recipe.



Optional for topping


  1. Begin soaking red lentils in filtered water on the countertop. Set aside.
  2. In a large pot, melt coconut oil over low/medium heat.
  3. Chop onions, carrots, and celery. Saute in coconut oil for 10-15 minutes.
  4. Peel and chop ginger & garlic. Add to saute for one minute.
  5. Add vegetable broth, curry seasoning, & black pepper (~2-3 twists from a grinder). Increase heat to high.
  6. Drain and rinse lentils thoroughly. Add to pot.
  7. Add raw chicken thighs to pot and sprinkle with 2 tsp sea salt.
  8. Cover and allow pot to come to a boil, and cook for 15 minutes.
  9. Turn heat down to low. Cover & simmer for additional 30 minutes.
  10. Remove from heat.
  11. With tongs, remove each chicken thigh and shred. I like to use 2 forks, pulling chicken apart. Return to stew.
  12. Stir in coconut milk. Add any additional sea salt and black pepper to taste.
  13. Serve.


  1. Top with chopped parsley or sliced avocado to serve.