Curried Coconut Lentils are, without doubt, my new favourite dish! I cannot find the words to describe how marvellously delicious this dish tastes. #exquisite
Always on the prowl for meals that I can prepare on the weekend and simply re-heat during the weeknight dinner rush/panic, this dish was perfect and we all loved it. I cannot wait to make it again – this time I’ll double the recipe, because between the three of us, there wasn’t a single lentil left in the pan.
This meal is hearty and healthy. Lentils are the perfect meat substitute, because they’re filling and can hold up to the strongest of ingredients. In terms of health benefits, just one cup of lentils has about 18 grams of protein and only one gram of fat. How’s that for wholesome goodness?
Our home is never without canned lentils. When it comes to black beans, navy beans, lentils, etc., I prefer to purchase prepared cans rather than cook them from their dried state. If you’re concerned about the sodium content of canned beans or legumes, most grocery stores stock a low-sodium version. I just find that soaking beans overnight to prepare the next day takes too much planning. Whenever I cook, ingredients need to be ready to go. #patienceihavenone
For this particular dish, serving options will vary. I decided to pair the Curried Coconut Lentils with mashed potatoes. A little heavy, yes, but by keeping the mashed potatoes light – meaning free of cream, milk, or butter – the flavours of the lentil dish were able to shine through.
Try serving this dish with naan bread, or on its own with a big dollop of sour cream on top. It will be great with some Indian spiced chicken or fish as well. Or, be fat like me and serve it with simple mashed potatoes. You won’t regret it!
Curried Coconut Lentils
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 large onion, minced
- 5 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons fresh ginger, grated
- 1 tablespoon turmeric
- 2 teaspoons salt
- 2 cans lentils, 19 ounce cans, drained and rinsed
- 14 ounces canned coconut milk
- 2 large tomatoes, chopped
- Parsley for garnish
- In a large skillet, over medium heat, add the coconut oil and gently sauté the onion for 3 minutes. Add the garlic and sauté for an additional 2 minutes.
- Add the cumin and coriander and stir into the onions and garlic.
- Next, add the canned tomatoes, ginger, turmeric, and salt. Stir into the onions and saute for 5 more minutes.
- Add the lentils and coconut milk. Stir well and cook for 5 minutes until the lentils are heated through.
- Lastly, toss in the chopped fresh tomatoes, stir, and lower the heat to simmer. Cover the skillet and simmer for 10 minutes.
- Top with fresh parsley and serve immediately.