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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!

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Curried Coconut Lentils

Course Main Course, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Lord Byron's Kitchen


  • 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.

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This Post Has 41 Comments

  1. Wow that's really one beautiful looking curry. Is this a mixed pot of lentils or a particular one? I love the fact that I ended up drooling over a curry with Indian flavours. Along with this gravy I will be adding red chilli powder as well ?. You surely have a got a beautiful curry.
  2. How good are lentils? I love them with Indian food and they are a great substitute for meat, so I am always on the hunt for new recipes like this one. I can just imagine these soaking into those mashed potatoes. They look delicious. Nice photography.
  3. I love the protein punch you get from lentils. They're so versatile and work great in soups and hearty dishes. This curried coconut one looks fabulous! My mouth is watering just thinking about it!
  4. I love using lentils. My house is never without a jar of dried lentil beans. I think I like them cause you don't have to pre-soak and they're so good for you. This recipe sounds absolutely Yummy with the coconut milk. Will be trying this soon and I love the idea of serving with some mashed potatoes :)
  5. I love canned beans! They are so convenient. Commercially bean canning has come along way also. You get perfectly cooked and shaped beans every time. Of course I am a huge fan of coconut curries so this recipe with all the nutritious benefits is going into my repertoire soon! My youngest child is vegetarian so he will be excited to try something new!!
  6. I'm LOL at #patienceihavenone I have so many nights like that! 10 minutes to warm something up is just too dang long to wait for supper. Those are the nights when olives, cheese and crackers win the supper menu highlight reel. Certainly this dish is worlds ahead of that nutritionally! I'm pinning for future use.
    1. They tend to be green lentils in the can, but you can find red canned lentils as well. I tell you what - if you send me a few cans of fire-roasted tomatoes (can't find them in Canada), I'll send you some canned lentils. :) Deal?
  7. I've never seen canned lentils before! I had no idea they even existed! Lentils generally cook pretty quickly without the overnight soak, so I think I just assumed there was no need to sell them in a can. I'm with you on the meals you can make on a weekend and save to reheat during the week. Weeknights are always stressful since I tend to work late, so this looks like a great stress-reducing dinner.
  8. I absolutely love the flavor of curry and I've done a lentil curry dish before, but this looks especially delicious!! I'm also loving the addition of coconut. Can't wait to give this a try!
  9. This is an awesome recipe to go with any recipe. I agree with you about the canned beans. I always have canned beans in hand for the ease. Love the use of mashed potatoes along with the lentils in the recipe. It definitely perks up the flavor and also helps thickening the lentils :)
  10. Hubby brought back home from India some of the spices you used in this delicious curried lentils! Certainly this is the dish to try using them as I can just imagine how explosive and fresh the flavors would be. Now, all I need is a plate of Basmati to enjoy this!
  11. Of all of the world cuisines, Indian is the one I've probably cooked the least. Mostly, it's just that I don't know enough about it to really feel confident using those flavors. Your recipe seems easy enough that I can finally give this a shot!
    1. I tend to never shy away from 'different' ingredients; usually, I'm quite surprised by the outcome and the flavours I've been missing out on. :)
  12. Byron, I can't stay away from this recipe ... I keep coming back to look at it. I'm seriously attracted to those beautiful lentils, creamy sauce and green herbs. The photos are amazing, nice job! I'm considering this recipe for use in an upcoming cooking class I do. Will certainly share your blog name and give you credit.
  13. I make lentils everyday always prefer them from dried ones. Sometime when there not enough time I prefer canned ones. I like the way you spiced lentils and added coconut milk. coconut milk makes everything more tasty. These great dish with Indian flatbread chapthi they are easy to make compared to Naan.
  14. I have only recently started eating lentils and I absolutely love them. I bought them after reading about their high protein content and I was immediately sold. Anything with that much protein needs to be in my house all the time. This dish looks amazing and knowing that I can make them on the weekends and reheat them during the week might make this my new breakfast staple. I tend to eat more savory dishes for breakfast instead of sugary cereals.
    1. Thank you, Karrie. We love lentils - both canned and dried. The canned lentils make life so much easier though. :)

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