Lentils… what’s not to love?!

First of all, let’s talk about how affordable they are. Prices vary by region, but in general, you’ll usually find lentils at less than $1.50 per pound. If you’ve got a local health food store that has a bulk section, you’ll probably be able to snag them for even cheaper.

Next: their versatility! You’ve got red lentils, brown lentils, green lentils… even some lesser-known lentils, like beluga lentils or macachiados lentils. With all of these options, no two recipes will ever be the same.

Don’t forget about how nutritionally dense they are, too! Of all legumes and nuts, lentils contain the third-highest levels of protein. 26% of lentils’ calories are attributed to protein, which makes them a wonderful source of protein for us vegans.

And although lentils include a ton of beneficial nutrients like fiber, protein, minerals, and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.

Finally, this wouldn’t be a Peakbagging Mama recipe without a trail adaptation! By changing a few simple pieces of this recipe, you can take this stew on your next family camping trip.

The great thing about the trail adapted recipe is that you can save the leftovers for the following day. Because the recipe uses coconut powder instead of canned coconut milk, there’s no need to refrigerate after cooking. Simply place into your Hydroflask Food Flask Thermos Jar, and safely secure in your bear bin.

Curried Lentil & Coconut Stew (Kitchen)

Total Time: 25 minutes
Servings: 4 generous bowls


  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 3-4 garlic cloves, chopped (about 2 tbsp.)
  • 1 tbsp. ground ginger
  • 1 tbsp. curry powder
  • Dash of red pepper flakes, to taste
  • 1 c. uncooked red lentils
  • 1 15-oz. can of crushed tomatoes
  • ½ c. chopped cilantro
  • Salt and pepper, to taste
  • 1 13.5-oz. can of coconut milk
  • 2 c. water
  • Lime wedges (for serving)
  • Cooked brown rice (for serving)


  1. Heat oil in a medium saucepan over medium heat. Cook onion until softened and golden brown, about 8-10 minutes.
  2. Add garlic, ground ginger, curry powder, and red pepper flakes. Cook until fragrant, about 2-3 minutes.
  3. Add lentils and cook, stirring, for 1-2 minutes.
  4. Add tomatoes, cilantro, and water. Season with salt and pepper.
  5. Add coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently for 20-25 minutes until lentils are soft but not mushy.
  6. Season stew to taste. Ladle into bowls with rice and serve with lime wedges. Garnish with cilantro.
  7. Enjoy!

Curried Lentil & Coconut Stew (Trail Adaptation)

Total Time: 25 minutes
Servings: 2 generous bowls


  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 3-4 garlic cloves, chopped (about 2 tbsp.)
  • 1 ½ tsp. coriander
  • 1 tsp. cumin
  • ¼ tsp. cayenne or dash of red pepper flakes
  • 1 15-oz. can of crushed tomatoes
  • 2 c. broth (or bouillon equivalent)
  • 1 c. uncooked red lentils
  • 2 tbsp. coconut milk powder (found in Asian grocery stores)
  • Salt and pepper, to taste


  1. In a camp stove or Jetboil over medium heat, saute the onion in olive oil until beginning to soften, about 2 minutes. Add the garlic, cumin, coriander, and cayenne/red pepper flakes and saute for 1 minute, until fragrant.
  2. Add the tomatoes and their juices, broth, coconut milk powder, red lentils, and salt/pepper to taste. Stir to combine. Bring to a boil and then lower to a simmer. Cook until the lentils begin to break apart and become creamy, about 20 minutes. Season to taste, and enjoy immediately.


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