Carole Food.
Creamy Coconut Lentils
This is the perfect thing to make when you want something easy and nourishing. It’s all made in one pot and it makes excellent leftovers, I love it for breakfast with a fried egg!
Jump to recipeThis is the perfect thing to make when you want something easy and nourishing. It’s all made in one pot and it makes excellent leftovers, I love it for breakfast with a fried egg!
What ingredients do you need for this dish (includes possible substitutions)?
Onion: brown, red or shallots will all work here.
Garlic: lots of garlic is needed!
Ginger: adds warmth and flavour to the dish.
Spices: I like to use - turmeric, cumin, garam masala, coriander and smoked paprika. But if there’s another spice or herb you fancy adding, then try it out!
Red lentils: this can be swapped with yellow split peas if preferred (but they do take a bit longer to cook).
Coconut cream: this can be substituted with coconut milk but add a bit less water if so!
What to serve this with?
This is perfect served with paratha or some rice. It’s also great with a fried egg or some spinach stirred through.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another similar dish, be sure to try out these recipes:
Creamy Coconut Lentils
This is the perfect thing to make when you want something easy and nourishing. It’s all made in one pot and it makes excellent leftovers, I love it for breakfast with a fried egg!
Ingredients
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1.5 tsp garam masala
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 250g red lentils
- 1 250g carton coconut cream
- 400g passata
- 500ml boiling water
- Salt, oil
- Optional topping: spring onion / yoghurt
Method
- In a large pan over a medium-high add 1-2 tbsp of oil, once hot add the onion. Cook until softened, about 5 minutes.
- Reduce the heat to medium then add the garlic, ginger and spices. Cook for 2 minutes. Stir often.
- Add the red lentils, coconut cream, passata and boiling water.
- Simmer until the red lentils are soft, about 20-25 minutes. Stir often as the lentils have a tendency to stick! You may also need to add a splash more water if the lentils aren't tender and all the liquid has evaporated.
- Taste for seasoning then top with chopped spring onion and yoghurt (if using). And that's it!
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Contact
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