Collard Greens Lentil CurryCollard Greens Lentil Curry
From Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Collard Greens Lentil Curry
3 lbs. Collard Greens, chopped
2 cups Onions, diced
2-3 tbsp. Garlic, crushed
1 tbsp Olive Oil, extra virgin (optional)
Red Pepper Sauce, to taste
1 lb Carrots, thinly sliced
1 lb Lentils, dry
2-3 tbsp. Curry Powder (pre-blend or favorite mixture)
1 cup Raisins
1 - 28 oz. can Tomatoes, crushed (unseasoned)
3 cups Brown Basmati Rice cooked in 6 cups water

(To enlarge the photo of the Collard Greens Lentil Curry, click on the photo or link)


Collard greens lentil curry is a delightfully spicy vegan recipe that will serve about 6 adults as a main meal. It takes about 30 minutes to prepare and about 45 minutes to cook all the ingredients.

Place 4 cups of water in a covered glass pot on the stove top and bring to a boil.  Wash and remove any stones from the lentils and add to the pot of boiling water. when the water begins to boil again, lower the heat to simmer, and continue cooking until all the water is absorbed (about 20-30 minutes).

Wash, peel and dice the onion, and place in a large covered glass or ceramic baking dish.  Wash, peel and crush the garlic and add to the onions in the baking dish.  Add the olive oil, if cooking in a conventional oven, and the red pepper sauce and mix the ingredients together.  Bake in a microwave oven on "high" for 5 minutes, or in a conventional oven at 350 F. until the the onions become slightly translucent.

While the onions are cooking, wash and peel the carrots and thinly slice by hand or in a food processor.  When the onions are cooked, add the carrots, mix, and cook for another 5 minutes.

While the carrots are cooking, wash and chop the collard greens by hand or in a food processor, and add to the cooked onions, garlic and carrots. 

Open the can of tomatoes and pour into the baking dish.  Add the raisins and curry powder (make your own or use your favorite pre-blended curry powder).  Mix well and bake for another 10 minutes. 

Add the cooked lentils and continue baking until the collard greens are tender (20-30 minutes).  Mix about every ten minutes during the cooking process.

Cook the basmati rice in a covered glass pot on the stove top (we suggest cooking 3 cups of rice in 6 cups of water, which will allow you to use one cup of cooked rice per serving)  You can use the same pot that you used to cook the lentils, if desired.

Serve the curried collard greens and lentils over a bed of brown basmati rice.


Ingredients Information

Utensils and Equipment Information

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Vegan FlagThe 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!