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30 Best Lentil Recipes

30 Amazing Lentil Recipes (Coconut Lentil Curry)

  • Author: Sylvia Fountaine | Feasting at home
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: lentils, lentil recipes
  • Method: stovetop, instant pot
  • Cuisine: American


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.


Units Scale
  • 12 tablespoons coconut oil, or ghee (ghee tastes best!)
  • 1 onion, diced
  • 6 garlic cloves, rough chopped ( 34 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
  • 1/43/4 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.

Optional Additions: baby spinach, cilantro, turmeric toasted coconut, fresh tomatoes, avocado slices, fresh chilies, naan bread, fluffy basmati rice.


  1. Heat oil in a large dutch oven or heavy bottom pot.
  2. 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.
  3. 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).
  4. Stir in the coconut milk. Adjust heat to taste ( adding more cayenne or chili flakes. )
  5. 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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