The coconut red lentils we'll never stop cooking
A nourishing recipe to warm you up that's plant-based and gluten-free
Coconut-infused, turmeric-tinged, heavily-spiced red lentils — this is a dish we return to time and time again whenever we need a comforting (and nutritious) meal.
We’ve cooked these lentils for retreats, shared them with students in our cooking classes, and whipped up pots to deliver to friends who are in need of a little extra love and care in their day. When paired with jasmine rice, garlic naan, or your favorite grain, these lentils become a hearty, satisfying meal.
What’s your favorite lentil recipe?
Coconut Red Lentils
Serves 6
Ingredients:
1 lb (16 oz) split lentils, rinsed well
1-2 Tablespoons coconut oil (or your preferred oil)
1 large onion, finely diced
2 large carrots, finely diced
2 stalks celery, finely diced
3 large cloves garlic, finely minced
1 inch fresh ginger root, peeled, finely minced or grated
2 teaspoons ground or fresh turmeric, or to taste
2 teaspoons garam masala, or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
2 Tablespoons tomato paste, or ¼ cup tomato sauce, or 1 fresh tomato (diced)
2 cans whole coconut milk
2 cans water, plus more if necessary
salt and pepper, to taste
lime or lemon juice
chopped cilantro, for garnish (optional)
Directions:
Rinse the lentils.
Over medium heat, add the coconut oil to a large pot and then sauté the onion, carrot, and celery until softened, about 6-8 minutes.
Add the ginger, garlic, and spices to the onion mixture and sauté for an additional 2-3 minutes until fragrant but not browning.
Add the lentils to the pot with the tomato paste, and season with salt and pepper. Stir until everything is well combined, and sauté for 2-3 minutes.
Add the coconut milk and water to the pot. You want the lentils to be covered by at least half an inch of water, so add more water if necessary. Bring the liquid to a boil, then lower the heat and simmer the lentils for 20 minutes covered, or until the lentils have absorbed the liquid and are tender and creamy. Stir occasionally so they cook evenly. Taste for salt, and season to taste.
Turn off the heat and add a few tablespoons of fresh lime or lemon juice, or to taste. Garnish with chopped cilantro, if desired.
