Coconut Curry Lentils
These Coconut Curry Lentils are cozy, comforting, and perfectly spiced. Consider this ridiculously easy recipe your new favorite go-to for Meatless Monday!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cinnamon
- 1 cup green or brown lentils, rinsed and picked through
- 2 cups vegetable stock
- 1 (15-ounce) can full-fat coconut milk
- Several large handfuls of baby spinach, or another dark leafy green
- 1/4 cup chopped fresh cilantro
- Rice and/or naan, for serving
Instructions
- Melt coconut oil in a large skillet over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic and spices, stir to coat, and cook for an additional minute or until fragrant.
- Add lentils, vegetable stock, and coconut milk, and stir to combine. Increase heat to high and bring to a boil, then reduce to medium-low. Cover the pan and simmer for 20 minutes, stirring occasionally. Uncover and simmer for another 10 minutes, or until lentils are cooked through and the mixture resembles a thick stew.
- Stir in the baby spinach until wilted, then remove from heat and stir in the cilantro. Serve over plenty of rice.
Find it online: https://www.emilyeatsthings.com/coconut-curry-lentils/