Coconut Curry Lentils
Updated Feb 15, 2021, Published Jan 01, 2016
This post contains affiliate links. Please see our disclosure policy.
Here I offer you my Coconut Curry Lentils recipe that also happens to be vegetarian. It will fill your belly, but leave you feeling healthy and radiant.
Coconut Curry Lentils
Ingredients
- 2 tablespoons coconut oil
- ½ cup diced onions
- 1 cup diced carrots
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 cup dry brown lentils
- 1 tablespoon curry powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon garam masala
- 1 15-ounce can full-fat coconut milk
- 1-1½ cups water
- 1 tablespoon gluten-free miso paste
- Cracked black pepper and crushed red pepper flakes, to taste, optional
- Cooked rice, quinoa, millet or grain of choice, for serving
Instructions
- In a large stockpot or Dutch oven, heat the coconut oil over medium heat. Add the onions, carrots, and garlic. Sauté until the onions have started to soften and the carrots have started to brown, 2-3 minutes. Add the ginger, lentils, curry powder, cardamom, and garam masala. Sauté until the spices are fragrant, 1-2 minutes.
- Add the coconut milk, 1 cup of water, and the miso paste. Bring the mixture to a boil. Cover and reduce heat to a simmer. Cook for 25-30 minutes until the lentils are soft. If desired, stir in additional water to make it more of a soup consistency. Taste and add cracked black pepper or red pepper flakes, if desired. Serve the lentils over rice (or grain of choice).
Nutrition
Calories: 318kcalCarbohydrates: 26gProtein: 10gFat: 20gSaturated Fat: 17gSodium: 135mgPotassium: 570mgFiber: 11gSugar: 2gVitamin A: 3585IUVitamin C: 4.7mgCalcium: 49mgIron: 5.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
