Coconut Lentils
One of my all-time favorite, easy side dishes is coconut jasmine rice. So, I started thinking that if cooking rice in coconut milk was so good, maybe cooking lentils in coconut milk would be too? It sure was!
I basically followed the same formula: coconut milk, a little garlic, and a little salt. This time I also added a little turmeric for flavor and color. I kept it simple and mild because I wanted to pair it with the Indian Style Creamed Spinach, which was pretty spicy. If you want to dress these lentils up a bit, you could add a little red pepper (which I did for garnish on a couple photos), or maybe even a little cinnamon! Any way you do it, this dish is quick, easy, and delicious.
I’ve been just putting the spinach and lentils in one dish for lunch, heating them up together, and taking them both up in one delicious spoonful. They’re made for each other!
**It’s very important to note that red lentils are different in texture than green or brown lentils. They break down much more and cook faster than the other two. They are like the split pea of the lentil family!
Coconut Lentils
Coconut Lentils
Ingredients
- 1 lb. red lentils (about 2 cups) ($2.39)
- 1 clove garlic ($0.08)
- 1/2 tsp salt ($0.02)
- 1/2 tsp turmeric ($0.05)
- 1 15 oz. can light coconut milk ($1.99)
- 1 1/2 cups water ($0.00)
Instructions
- Place the lentils in a medium pot and gently rinse 2-3 times or until the water runs clear. Drain as much water out after the last rinse as possible.
- Mince the garlic and add it to the pot along with the salt, turmeric, coconut milk, and 1.5 cups of water. Give it a gentle stir to make sure everything is mixed.
- Bring the pot up to a boil over medium-high heat (use a lid to make this faster). Once it is boiling, remove the lid and let it boil gently for about 20 minutes or until most of the liquid is absorbed. When most of the liquid is absorbed, turn off the heat and let sit for about 5 minutes to continue to absorb. Taste and season with more salt if desired.
Step By Step Photos
Place the lentils in a medium pot and rinse a few times or until the water runs fairly clear. The lentils kind of stick together when wet, which makes it easier to pour the water out when rinsing without all of the lentils falling out.
Mince the garlic and add it to the pot with the salt and turmeric.
Next, add the coconut milk and 1.5 cups of water. Give it a gentle stir to combine the ingredients.
Bring the pot up to a gentle boil over medium-high heat (use a lid to make it boil faster). Take the lid off and let boil/simmer for about 20 minutes.
Or until most of the liquid is abosrbed. It’s okay to stir once or twice to see how much the liquid has absorbed, but don’t stir too much or you’ll get really mushy lentils. When most of the liquid is absorbed, turn off the heat and let them sit and continue to absorb for about five more minutes. Taste and adjust salt if needed.
Mild, creamy, and super savory!
Pairs perfectly with Indian Creamed Spinach and Naan bread to scoop it all up with!
Hey Beth,
Sorry if this is a dumb question; I have a hunch it might be since others seem to have made this recipe without asking this question but is that 1lb. plus 2 cups of lentils or does 1lb. of lentils equal 2 cups? Help…new vegan and I really want to try this.
That’s not a dumb question at all! In fact, I’m really glad you asked. It looks like when we switched over to a new plugin for the recipes that part didn’t transfer correctly. It’s supposed to be 1 pound lentils, which is approximately 2 cups in volume). I’ll fix it now! Thank you so much!
This has become one of my favorite recipes to make ahead and take for lunch throughout the week! The only change is that I throw in a package of frozen spinach to boil along with the lentils.
I love this recipe. It has become a staple in my recipe box! I add carrots, potatoes, onion and cauliflower before cooking. So good! Thanks for sharing!
I’m wondering how to adapt to Instant Pot…
reduce liquid and cook time, but … how much?
Hmm, not sure. I’d need to do some testing.
Yummy! I added a pinch of red pepper and cinnamon for extra flavor. Quick and tasty.
Hi Beth,
I love this recipe even though I am not a big fan of lentils. I always pair them with your Indian creamed spinach, but somehow I usually have more lentils left over than spinach. I just today figured out what to do with the extra lentils besides freeze them. They make AMAZING daal parantha (I mixed in a few chopped scallions and some crushed red pepper flakes for zing).
http://www.chefdehome.com/Recipes/483/leftover-lentils-breakfast-flat-bread-indian-daal-parantha
Thanks again! I love your site.
Kara
That looks really good!! Thanks for sharing!
This turned out beautifully, Beth! Quick, nutritious, and delicious––I’m sure it will become a go-to family favorite. Thank you for the recipe!
Had these for lunch as I had some in my freezer to use up. I mixed it 1/2 and 1/2 with canned, diced tomatoes and shook a little extra seasoning on top. It was filling and delicious. Such a warming dish, too, as fall is coming. Thanks again!
Turned out nicely, though I did add some extra garlic and a few pinches of red pepper flakes to give it a kick! The dish makes a nice main. I had a cucumber and tomato salad on the side. I enjoyed how the red wine vinegar and the pepper salad dressing complimented the buttery texture of the lentils.
I found this needed a little more flavor, but I’m not used to eating lentils, so it could just be my taste buds. I added more garlic, a little cinnamon as recommended, and some curry powder. I love how easy it is to make, and that I now have lunches for the whole week!
If halving this recipe, what would you recommend for the liquids? Could the lentils be cooked in coconut milk alone?
Yes, if you’re halving the recipe, I’d also cut the liquids in half. I don’t think you can cook the lentils right in the coconut milk because coconut milk has a high fat content, so there might not be enough moisture to soften the lentils. You’d have to adjust the quantity to make sure there’s enough moisture, but I don’t know how much without testing it.
I’m wondering if this could be adapted into some sort of tasty lentil soup? I might even puree it…
I made this a couple days ago, and it was great. The coconut flavor was actually quite a bit milder than I was expecting; partly because of that, I ended up adding a bit of garam masala at the end. (Also just because I love garam masala!) A note to people who’ve been having trouble finding red lentils: Trader Joe’s carries them, and very cheaply. I wanna say I paid something like $1.50 per pound. You can also usually find them at Asian grocery stores and the like.
Hi Beth,
I made the recipe according to the directions, but my lentils didn’t get mushy! They’re red lentils, so is there a big difference in quality among brands perhaps? I’m new to cooking with them.
Strange, red lentils usually get mushy the fastest. I’m stumped!
This was absolutely delicious! I halved the recipe and ate it in like a veggie bowl with sautéed kale, greens beans with carrots and red bell peppers, and quinoa. What a great addition! Thank you. :D