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Coconut Curry Lentils

ByGina

Curry, I love all things curry.  I find the spices so warming and comforting, which is perfect on colder winter night.  You’ll just want cozy up and dive in.

This big pot of coconut curry lentils is a perfect grounding meal.  Savory and flavorsome.  It also serves as a great base to add lots of vegetables, like broccoli, and spinach.

It’s makes quite a generous amount.  It’s about 6 servings if you add vegetables and jasmine rice like I do.  If this is a lot for you, cut it in half.  We have it for dinner then a few lunches with the leftovers.

Coconut Curried Lentils

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups green lentils
  • 1 can full fat coconut milk
  • 1 can diced tomatoes
  • 3 cloves garlic minced
  • 1 red onion diced
  • 1 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 2 tbsp tamari or coconut aminos
  • 1 lime
  • water

Method
 

  1. Start by dicing the onion and adding it to a hot pan set over medium heat. Add a good pinch of salt. Cook for about 5 minutes, until softened.
  2. While onions cook, open cans, measure out seasoning, and mince garlic. Add garlic and seasoning to softened onions. Stir for about 1 minute
  3. Add in the coconut milk, tomatoes, and lentils. Using of the cans, fill it with water and add to pot along with the tamari.
  4. Bring to a boil then reduce heat and simmer on low to medium for about 45 minutes. You may need to add more water. Stir occasionally.
  5. Serve with steamed vegetables, jasmine rice, maybe some greens stirred in. A dollop of yogurt is delicious on top.

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