Delicious Coconut Curry Lentils- GF-Vegan

November 29, 2017

I love this dish, I made it for thanksgiving and had a lot of success... Yummy..


For the lentils:

4 cups water

1 1/2 cups red lentils, rinsed and drained 


For the coconut sauce:

1 Tbsp coconut oil

1 small red onion

3 cloves garlic, minced (2 Tbsp)

3 Tbsp fresh minced ginger

1 tsp sea salt

1 Tbsp + 1/2 tsp curry powder

1 tsp ground turmeric

1/4 tsp cayenne pepper (for heat - omit if you don’t like spice)

1 1/4 - 1 1/2 cups light coconut milk

1-2 Tbsp coconut sugar or maple syrup 

2 Tbsp (30 ml) fresh lemon juice


1 cup fresh spinach

Cilantro to garnish.





Bring water to a boil in a large pot or saucepan. When the water starts boiling add lentils and reduce the heat to simmer do not cover the pot. Let them cook for 5-7 minutes until they are 1/2 cooked. Then drain and  put them aside. (Be careful not to overcook)

In the meantime, heat a large skillet over medium heat. Only when it is hot, add oil or water, onions, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.

Then add the coconut milk and coconut sugar (or maple syrup) and keep stirring to mix well. Cook on low heat for 3-4 minutes to combine the flavors. 

Then add the drained, cooked lentils to the coconut sauce and stir. Add more seasoning, salt pepper, turmeric and curry. Then add the spinach .

Turn off heat, add the lemon juice, and stir. garnish with cilantro I served it with boiled wild brown rice but it is also great with cauliflower rice.

This is great the second day too.

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