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Red Lentil Collard Green Curry
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Red Lentil Collard Green Curry
Serves 6-8


1 lb. Red Lentils
2 cups Onions, diced
1 lb. Carrots
2 lbs. Collard Greens, fresh or frozen
1-1/2 to 2 tbsp. Garlic, crushed
1 - 28-oz. can Tomatoes, crushed
1 - 15-oz.can Chick Peas
1 cup Raisins
1 tbsp. Cumin, ground
1 tbsp. Paprika
1 tbsp. Turmeric, ground
1-1/2 tsp. Cinnamon, ground
Hot Sauce or Cayenne Pepper, to taste.
1/4 cup Chestnuts, dried
3/4 cup Walnuts, pieces
3 cups Brown Basmati Rice
(To enlarge the of the red lentil collard green curry, click on the photo or link)


We begin by placing 5 cups of cold water in a covered pot on the stovetop for cooking the red lentils.  While the water is heating, thoroughly sift through the red lentils and remove any foreign matter.  When the water begins to boil, add the red lentils, cover, and reduce to simmer.  When all the water is absorbed, turn off the heat.

If you are going to server the red lentil collard green curry over a bed of brown basmati rice, place another covered pot on the stove top and place six cups of cold water in it, and turn on the heat.  Measure out the three cups of brown basmati rice, and when the water begins to boil, add the rice, cover, and reduce the heat to simmer.  When the water is absorbed, turn off the heat.

If you are using the dried chestnuts, rinse off the chestnuts, and add to one cup of boiling water and set aside.

While the lentils and rice are cooking, peel and wash the the carrots, onions and garlic.  Thinly slice the carrots; dice the onions, and crush the garlic.  Place these ingredients in a large baking dish. 

If you are using fresh collard greens, thorough wash and chop them, and add to the covered baking dish.  If using frozen chopped collard greens, open the packages and place in the covered baking dish.

Add the cinnamon, cumin, hot pepper, paprika, and turmeric, mix well, cover, and cook in your microwave oven until the the onions become translucent.

Add the crushed tomatoes, and the drained chickpeas.  Add the raisins, drained chestnuts or walnuts.  Add the cooked  red lentils and mix all the ingredients together, cover, and cook for another 20 minutes, mixing occasionally to insure uniform cooking and blending of flavors.

When the red lentil collard green curry is finished cooking, remove from the oven and mix well.  Serve over a bed of the brown basmati rice, and enjoy.

This recipe also make great leftovers, and can be stored in the refrigerator in the covered cookware for at least three days.

Ingredients information


Chestnuts, Dried

Chick Peas or Garbanzos, Canned

Cinnamon, ground

Collard Greens

Collard Greens, Frozen Chopped

Cumin, ground


Lentils, Red

Onions, Yellow


Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Raisins, Thompson Seedless

Rice, Brown Basmati

Tomatoes, Crushed

Turmeric, ground


Utensils and Equipment Information

Dish, Ceramic Baking

Food Processor

Garlic Press


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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