Coconut Lentils | Elizabeth Rider

Coconut Lentils with garlic, ginger, turmeric, and more make for a comforting, wholesome dish that is bursting with flavors and healing properties.

Plus, lentils are inexpensive! This is a relatively cheap meal that’s both nourishing and delicious.

This delicious lentil recipe is perfect for a cozy night in or an easy weeknight meal. Coconut lentils will be your new go-to recipe when you want a naturally dairy-free meal that’s full of plant-based protein.

This Coconut Lentils Recipe Is:

• Rich & Creamy: Thanks to the coconut milk, these lentils are luxuriously smooth and comforting.
• Packed with Nutrients: Loaded with protein, fiber, and anti-inflammatory spices like turmeric and ginger.
• Easy to Make: This dish uses only one pot and requires only simple ingredients. Best of all, it’s ready in about 30 minutes.
• Great for Meal Prep: Coconut Lentils store beautifully in the fridge and taste even better the next day.

What You’ll Need To Make Coconut Lentils

• Extra virgin olive oil: I prefer olive oil since we get coconut fat from the coconut milk, but you can also swap for coconut oil for a sweeter taste.
• Yellow onion: Peeled and finely chopped. White or red onion also works if that’s what you have on hand.
• Tomato paste: Tomato paste is concentrated tomato flavor that pairs well with the warming spices in this dish, but fresh tomatoes like plum tomatoes also make a great alternative. Blend them up before using if you use fresh tomatoes.
• Garlic & fresh ginger: Peeled and grated. Both fresh ginger and fresh garlic have wonderful healing properties.
• Ground turmeric: Gives a warm, aromatic flavor with earthy undertones. Ground turmeric is actually more concentrated than fresh turmeric, plus it stores easier. But, if you prefer, you can grate up fresh turmeric.
• Dry red lentils: Rinsed and drained. No need to soak them—red lentils cook fast!
• Coconut milk: 1 can of unsweetened, full-fat coconut milk. You can use light coconut milk, but it won’t have the same flavor.
• Kosher salt & freshly ground black pepper
• Lemons: For the zest & fresh lemon juice. Lime also works nicely here.
• Fresh Cilantro: Chopped, for garnish. If you don’t like cilantro, skip it, or use fresh parsley.
• White rice: Steamed, for serving. Make it according to the package instructions, or grab some off the hot bar at your local grocery store.

(See the recipe card below for exact measurements and the printable recipe card.)

How To Make Coconut Lentils

1. Heat the extra virgin olive oil in a large saucepan over medium heat. Add the chopped onion and cook until lightly golden, about 8 to 10 minutes.
2. Stir in the tomato paste, garlic, ginger, and turmeric, and cook for another 4 to 7 minutes until fragrant and the oil takes on the color of the tomato paste.
3. Add the lentils, water, coconut milk, salt, lemon zest, and black pepper to the pan. Stir well and bring to a gentle simmer over medium heat.
4. Reduce the heat to low, cover, and let the lentils simmer for about 20 to 30 minutes, stirring occasionally, until they are soft and creamy. Once they’re done, turn off the heat and stir in the lemon juice.

Tips & Variations

• Spice it up: Add a pinch of cayenne or red pepper flakes for a little extra heat.
• Change the lentils: I love red lentils here, but this recipe can work with any type of lentils. Some lentils may need to cook longer, so add more water as needed and simmer until they’re tender.
• Swap the rice – Serve over quinoa or cauliflower rice for a low-carb option. You can also skip the rice—these healthy lentils are great on their own.
• Storage – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or coconut milk.

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