Coconut Curried Lentils

This quick weeknight dinner comes together in just one pot and uses vegan pantry staples that you may already have on hand. I wanted to use the last bit of my lentils and curry paste and happened to have a can of coconut milk. It’s a satisfying dish, packed with flavor, fiber, and healthy fat. The freshness from the cilantro brings it all together for a balanced bite. Prep ahead of time for an even quicker nutritious and tasty dinner.

Ingredients

Serves 2-4

• 1 T avocado oil

• 1 white onion, diced

• 4-5 garlic cloves, minced

• 4 tsp ginger, minced

• 3 t yellow curry paste

• ¼ t turmeric powder

• ½ t salt

• ½ cup lentils (I used brown)

• 1 ½ cup vegetable brown 

• 1 can coconut milk

• ½ bunch cilantro, minced 

Directions

1. Heat oil in a medium stock pot. Add onion, garlic, and ginger. Sauté for about 2-3 minutes. Add curry paste and seasonings, and let cook until fragrant, about 3-4 minutes. 

2. Add lentils and stir to combine, letting them toast in the aromatics and seasonings. Add coconut milk and bring to a gentle boil until coconut milk has absorbed flavor, about 5-7 minutes. Add broth and lower to a simmer.

3. Cook for 25-30 minutes, or until liquid is mostly absorbed and lentils are soft.

4. Serve over rice and garnish with lots of cilantro and more coconut milk, if desired.