Creamy Coconut Lentils
These Creamy Coconut Lentils are rich, comforting, and packed with warming spices. Green lentils simmer with tomatoes, garlic, ginger, and coconut milk to create a flavourful dish that's simple enough for a weeknight yet satisfying enough for guests. Serve with rice or warm naan for a nourishing plant-based meal.
Servings 4
Ingredients
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 10 cloves garlic chopped
- 4 tomato chopped
- 2 tbsps ginger chopped
- 1 tbsp turmeric
- 1 cup dry green lentils rinced
- 1 tsp cayenne pepper optional, to taste
- 2 cups water
- 1 can coconut milk
- 1 cup cilantro
- 1 tsp sea salt optional, to taste
Instructions
- Heat a large pot or deep skillet over medium-high heat. Add the cumin and coriander seeds and toast until fragrant and lightly browned, about 45 seconds.
- Add 1 tablespoon of water and the garlic. Sauté for about 2 minutes, adding more water as needed to prevent sticking.
- Add the chopped tomatoes, ginger, and turmeric. Cook, stirring occasionally, for about 5 minutes, until the tomatoes begin to soften.
- Stir in the lentils, cayenne pepper (if using), and 2 cups water. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Once the lentils are soft, stir in the coconut milk and bring the mixture back to a gentle simmer.
- Remove from the heat and stir in the cilantro.
- Serve over rice or alongside naan bread.
Notes
Toast the spices
Toasting the cumin and coriander seeds before cooking helps release their natural oils and brings out their warm, aromatic flavour.
Adjust the heat
The cayenne pepper adds a gentle kick. For a milder dish, reduce the amount or omit it altogether.
Add fresh heat
For a brighter, fresher spice, substitute the cayenne pepper with 1 finely chopped serrano or jalapeño pepper. Add it along with the tomatoes, ginger, and turmeric in Step 3. Remove the seeds for a milder flavour, or leave them in for extra heat.
Watch the liquid
Green lentils can vary in cooking time and liquid absorption. If the mixture becomes too thick, stir in an extra ½ to 1 cup of water until you reach your desired consistency.
Try different lentils
Brown lentils work well in place of green lentils and will give similar results. Red lentils can also be used, though they will cook more quickly and create a softer, creamier texture.
Serving suggestions
Serve these creamy lentils over steamed basmati rice, quinoa, or alongside warm naan bread. A squeeze of fresh lime and extra cilantro make delicious finishing touches.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavours deepen over time, making this dish even more delicious the next day.
Freezer-friendly
This recipe freezes well. Allow the lentils to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed.
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