Coconut Curried Green Lentils
These Coconut Curried Green Lentils might be the best-tasting lentils I make! With tender, highly flavored lentils in a creamy coconut milk sauce, they’re SO delicious. Just a few ingredients in this one-pot recipe!
This recipe for Coconut Curried Green Lentils is one of those recipes that’s so convenient to have in your back pocket. Whether you haven’t been to the grocery store lately or are just looking for something easy to put together, chances are, you’ll have all the ingredients you need in your pantry for these coconut curried lentils.
Table of Contents
How to Make Coconut Curried Green Lentils
Jump to the Full, Printable Recipe
The Story Behind the Recipe
This coconut curried lentils recipe has been a favorite for years! I first stumbled upon a version of the recipe in the cookbook Small Victories by Julia Turshen (buy it here on Amazon [affiliate link]). Lentils simmer in sautéed onion, coconut milk, water, and spices – and I’ll be honest, the first time I tried this recipe, I expected to be underwhelmed – or at least just whelmed. But I took one bite and was floored at the deliciousness!
Turshen’s recipe calls for split red lentils, which makes for a faster recipe, but the lentils don’t keep their shape. Other versions call for half split red lentils and half French green lentils, which is a combo I’ve made many times and is the best of both worlds.
For the version I’m sharing today, and the version I make most frequently, it’s all French green lentils. I also tend to use veggie broth instead of water for another layer of flavor, but it’s not strictly necessary.
Ingredients
French green lentils – There are many types of lentils, but French green lentils are one of my faves! They’re smaller than standard green lentils, and hold their shape for excellent texture in dishes like this Coconut Curried Green Lentils recipe. You can use another type of lentil, too, but cooking time may vary.
Olive oil – For sautéing the onion and spices.
Onion – asdf
Spices – Ground cumin, ground turmeric, ground coriander, and cayenne pepper (optional, but nice for an added touch of heat)
Ginger
Garlic
Coconut milk – I like the richness of full-fat coconut milk for these curried lentils, but lite coconut milk will work, too.
Vegetable broth – I like the extra flavor that veggie broth brings to the table, but water will work, too.
Salt – I like to use kosher salt in my cooking. This recipe calls for a teaspoon, but you can add more or less to taste.
Adaptations/Variations
Coconut Curried Red Lentils: Sub in split red lentils. You’ll want to reduce the cooking time, and keep in mind that they will not hold their shape, but the taste will still be amazing!
Swap in brown lentils or another lentil; the recipe will work, but the cooking time may change. Keep a close eye on it and add more liquid if needed.
How to Make Coconut Curried Green Lentils
These coconut curried lentils are so easy to make! Just set a large pan or pot over medium-low heat and sauté the onion, spices, garlic, and ginger.
Then add the lentils, coconut milk, broth, and salt.
At this point, you’ll simmer it for quite awhile until the lentils are tender. The curried lentils will thicken while cooking into this glorious pot of lentil goodness!
Serve with rice, a dollop of plain yogurt, cilantro, and naan for tastiest results.
Tips for Success
Don’t boil it! Coconut milk can be fussy and will “break” if it’s cooked at too high of heat for too long. Just a low, steady simmer is perfect.
Watch your lentils closely and add more liquid if needed. Sometimes the liquid will cook off too fast and the lentils need more time – and liquid – to cook perfectly.
More Curry Recipes
Crock Pot Curried Pumpkin Chickpeas & Lentils
Crock Pot Curried Chickpeas & Lentils with Potatoes & Peas
Coconut Curried Green Lentils
Ingredients
Serve with
Brown or white basmati rice or cauliflower riceCilantroPlain yogurtWarm buttered naan
Instructions
Notes
Nutrition
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