A collection of our 30Best Lentil Recipes- whether you are looking for wholesome lentil dinner recipes, cozy lentil soups and stews, or fresh and healthy lentil salads and sides, we have you covered: Coconut Lentil Curry.
- 1–2 tablespoons coconut oil, or ghee (ghee tastes best!)
- 1 onion, diced
- 6 garlic cloves, rough chopped ( 3–4 tablespoons)
- 2 tablespoons ginger root, finely chopped
- 2 cups carrots, diced (or sub 1 cup celery)
- 1 tablespoon cumin (seeds or ground)
- 2 teaspoons coriander ( seeds or ground)
- 2 teaspoons salt
- 1 1/2 teaspoons ground turmeric ( or 1 tablespoon fresh grated)
- 1 teaspoon paprika (not smoked, or sub chili powder)
- 2 teaspoon dried fenugreek leaves (optional, but elevates)
- 1 teaspoon garam masala
- 1/2 teaspoon nutmeg
- 1/4–3/4 teaspoon cayenne (or chili flakes) more to taste
- 1 tablespoon tomato paste ( or add 1 small-medium diced tomato)
- 2 cups water
- 1 cup brown lentils (or large green- do not use split)
- 13.5 ounce can coconut milk
To further elevate: add 1 teaspoon black mustard seeds and 1 teaspoon fennel seeds.
- Heat oil in a large dutch oven or heavy bottom pot.
- Saute onion over medium-high heat until fragrant and golden, 4-5 minutes. Add garlic, ginger and carrots and cook another 3 minutes until you smell the garlic. Add salt, spices, tomato paste and stir for 1-2 minutes.
- Add the water, scraping up the browned bits. Add an additional ¼ cup water (so a total 2 ¼ cups water) and the lentils. Bring to a boil, cover, then simmer on low heat until lentils are cooked through, about 15-25 minutes (depending on the size of the lentils).
- Stir in the coconut milk. Adjust heat to taste ( adding more cayenne or chili flakes. )
- Serve over basmati rice or baby spinach.
Lentil curry will keep up to 4 days in the fridge.
- Serving Size: 1 cup lentils
- Calories: 220
- Sugar: 3.2 g
- Sodium: 628.1 mg
- Fat: 18.8 g
- Saturated Fat: 15.6 g
- Carbohydrates: 29.8 g
- Fiber: 16
- Protein: 18
- Cholesterol: 5.1 mg
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