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Greens and Lentil Stew

Demonstrated by: Eileen Towata, Ph.D.
Vegan Vegetarian Recipes - 2000.



Greens and Lentil Stew

  • 4 cups vegetable stock
  • 1 cup dried red lentils, rinsed and sorted
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 tablespoon curry powder
  • 1 to 2 small dried chili pepper, chopped
  • 3 to 4 cups coarsely chopped dark leafy greens (collard greens or kale)
  • 1 1/2 cups (1-inch size) okra pieces
  • 2 tablespoon lemon juice
  • 1 tablespoon nutritional yeast flakes
  • Salt to taste


In a large saucepot, bring stock and lentils to a boil. Reduce heat and simmer for 15 minutes, stirring frequently. In a non-stick skillet, sauté garlic and onions in several tablespoons of water. Add curry powder and chili pepper; cook, stirring constantly, for a minute. Add to lentils with greens and okra. Simmer for 15 more minutes. Before serving, add lemon and yeast; season with salt. Serve over rice. Makes 4 servings.


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