Name: Coconut Curry Lentils
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 4 cups water; 1 1/2 cups golden (yellow) lentils rinsed and drained; red lentils work too; 1 Tbsp coconut oil or water; 1 small shallot diced, optional; 4 cloves garlic minced; 2-3 Tbsp fresh ginger minced; 3/4 tsp sea salt; 1 heaping Tbsp curry powder; 1 tsp ground turmeric; 1/8 tsp cayenne pepper omit for mild; 1 1/4 - 1 1/2 cups light coconut milk; 1-2 Tbsp coconut sugar or maple syrup; 2 Tbsp fresh lemon juice

01

Overview

Prep5 min

Cook15 min

Total20 min

Servings6

DifficultyEasy

02

Ingredients

4 cups water1 1/2 cups golden (yellow) lentilsrinsed and drained; red lentils work too1 Tbsp coconut oilor water1 small shallotdiced, optional4 cloves garlicminced2-3 Tbsp fresh gingerminced3/4 tsp sea salt1 heaping Tbsp curry powder1 tsp ground turmeric1/8 tsp cayenne pepperomit for mild1 1/4 - 1 1/2 cups light coconut milk1-2 Tbsp coconut sugar or maple syrup2 Tbsp fresh lemon juice

03

Equipment

Large pot or saucepan
Large rimmed skillet
Fine mesh strainer

04

Method

01

Bloom the spices

Heat the coconut oil in a large rimmed skillet over medium heat. Add the shallot (if using), garlic, and ginger and sauté for 2 to 3 minutes, stirring often. Stir in the salt, curry powder, turmeric, and cayenne and cook 1 minute more, until fragrant.

02

Simmer the lentils in coconut sauce

Meanwhile, bring the water to a boil in a pot, add the lentils, and simmer uncovered 4 to 5 minutes until just tender; drain. In the skillet, add the coconut milk and coconut sugar and cook over low heat 3 to 4 minutes. Stir in the drained lentils and season to taste with a little more salt, curry powder, or sugar.

03

Finish with lemon and serve

Turn off the heat and stir in the fresh lemon juice. Serve on its own or over rice, cauliflower rice, or roasted vegetables.

✦

Tips

NoteSoaking the lentils overnight can improve digestibility and slightly speed the cook time.

NoteKeep finished lentils warm over low heat, adding a splash of water if the sauce thickens too much.

NoteLeftovers keep in the fridge 3 to 4 days and freeze well for about 1 month.

✦

Nutrition

Calories235 per 1/2-cup serving

Protein12.6 g

Carbohydrates33.6 g

Fat5.9 g

NoteApproximate; based on the lesser amounts of coconut milk and sugar

✦

Storage

RefrigeratorStore in an airtight container up to 3 to 4 days.

FreezerFreeze up to 1 month; thaw and reheat gently with a splash of water.

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Frequently asked

Can I use red or green lentils?+

Red lentils are the easiest swap and cook in about the same time; green lentils work but need a longer simmer.

How do I make it milder?+

Leave out the cayenne, or use just a pinch, and the curry stays gentle and family-friendly.

What should I serve it with?+

Rice, cauliflower rice, roasted vegetables, or warm flatbread all work beautifully.

Coconut Curry Lentils

Overview

Ingredients

Equipment