Coconut Curry Lentils

These Coconut Curry Lentils are cozy, comforting, and perfectly spiced. Consider this ridiculously easy recipe your new favorite go-to for Meatless Monday!

These coconut curry lentils have given me incredible comfort and joy more than once over the past few years. My recipe is modified from one of my old favorites on Budget Bytes. Beth’s blog singlehandedly got me through college with at least a few pennies left in my wallet.

My version of Beth’s recipe includes a few more spices, but her recipe is delicious all on its own as well if your spice cabinet is more pared down. I, for one, am a spice hoarder, and have a tendency to throw everything but the kitchen sink into any curry I make.

Regardless of the spice combo you use, I hope this simple, warming dish makes you feel as cozy and whole as it’s made me feel.

We recently emerged from a few blurred months of salt, dairy, and alcohol. While they filled my cup in their own way, those months did leave me feeling more than a little drained. The holidays tend to do that, don’t they? You stumble into the new year feeling grateful, fulfilled, and desperately in need of some goddamn vegetables. It’s kind of a beautiful feeling.

So when I find myself in need of some comfort in the shape of leaves and legumes, I come back to these coconut curry lentils every time. Because this recipe truly is comforting, too, not just healthy. And if you’re anything like me, you’ve likely been craving comfort at every turn lately.

More warming curry recipes:
Thai Curry Noodle Soup
Weeknight Butter Chickpeas (Chana Makhani)
Curried Chickpea Salad

Did you make these Coconut Curry Lentils? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!

Coconut Curry Lentils

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These Coconut Curry Lentils are cozy, comforting, and perfectly spiced. Consider this ridiculously easy recipe your new favorite go-to for Meatless Monday!

• Author: Emily Hanka
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

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• 2 tablespoons coconut oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon mild curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ¼ teaspoon cinnamon
• 1 cup green or brown lentils, rinsed and picked through
• 2 cups vegetable stock
• 1 (15-ounce) can full-fat coconut milk
• Several large handfuls of baby spinach, or another dark leafy green
• ¼ cup chopped fresh cilantro
• Rice and/or naan, for serving

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Instructions

1. Melt coconut oil in a large skillet over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic and spices, stir to coat, and cook for an additional minute or until fragrant.
2. Add lentils, vegetable stock, and coconut milk, and stir to combine. Increase heat to high and bring to a boil, then reduce to medium-low. Cover the pan and simmer for 20 minutes, stirring occasionally. Uncover and simmer for another 10 minutes, or until lentils are cooked through and the mixture resembles a thick stew.
3. Stir in the baby spinach until wilted, then remove from heat and stir in the cilantro. Serve over plenty of rice.