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Easy Coconut Curried Green Lentils Recipe photo

Coconut Curried Green Lentils Recipe

This Coconut Curried Green Lentils Recipe is a hearty, vegan delight packed with flavor and nutrients!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Lentils:
  • 3 tablespoons extra virgin olive oil Adds richness and depth of flavor.
  • 1/2 medium yellow onion (diced) Provides a sweet and savory base.
  • 1 teaspoon ground cumin Imparts a warm, earthy flavor.
  • 1 teaspoon ground turmeric Offers a beautiful color and health benefits.
  • 1/2 teaspoon ground coriander Adds a citrusy note.
  • 1/8 teaspoon cayenne pepper (optional) For those who enjoy a bit of heat.
  • 1 tablespoon minced fresh ginger Introduces a zesty kick.
  • 2 cloves garlic (minced) Enhances the overall aroma and flavor.
  • 1 cup French green lentils (rinsed) The star ingredient, providing protein and texture.
  • 13.5 ounces coconut milk (1 can) Creamy and luscious, it balances the spices.
  • 2 cups vegetable broth Adds depth and richness to the dish.
  • 1 teaspoon kosher salt (plus more to taste) Essential for bringing all the flavors together.

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring spoons
  • Cutting board and knife

Method
 

Cooking Instructions:
  1. In a large pot or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium heat. Once hot, add the diced yellow onion. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  2. Stir in the ground cumin, ground turmeric, ground coriander, and cayenne pepper (if using). Cook for an additional minute to toast the spices, allowing their flavors to bloom.
  3. Add the minced fresh ginger and minced garlic to the pot. Sauté for another 1-2 minutes, stirring constantly to prevent burning.
  4. Add the rinsed French green lentils, coconut milk, and vegetable broth to the pot. Stir well to combine all the ingredients.
  5. Add 1 teaspoon of kosher salt and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
  6. After the lentils are cooked, taste the dish and adjust the seasoning with more salt if necessary. Serve warm, garnished with fresh herbs or a squeeze of lime if desired.

Notes

  • Rinse lentils thoroughly before use to remove impurities.
  • Adjust spice levels according to your heat preference.
  • This dish can be frozen for up to 3 months.