Coconut Spiced Red Lentils
These coconut spiced red lentils are easy to make and a delicious vegan meal that is high in protein, creamy and flavorful thanks to the coconut and ginger.
Doesn’t matter what time of year it is, I always hunger for a good stew. When that stew is loaded with coconut, ginger and a lot of good spice, then I’m all in. These Coconut Spiced Red Lentils fit that bill and were what I was specifically looking for. Creamy and delicious, this dish whips up fast and leaves bellies like mine happy.
Why use red lentils?
I’ve spoke about the health benefits of lentils before here. I’m a big fan of them because of all the beans and lentils in the world, they are the fastest to cook up. They are also really nifty because if used appropriately, they can “melt” into a dish and make it that much more creamy and thick. I feel because red lentils have these properties, they become the perfect protein source to use when wanting something hearty and rich.
Why this Coconut Spiced Red Lentil Dish?
There’s a lot to love about this pot of lentils, but let me list a few:
- Vegan
- Gluten-free
- Easy to make
- Made with staple ingredients
- Perfectly cozy and comforting!
How to make Coconut Spiced Red Lentils
- Saute onions until translucent then add in garlic and ginger until fragrant.
- Add in cumin seeds and coriander and allow spices to bloom before adding remaining spices and sauteing for another minute.
- Stir in sweet potato and cauliflower making sure they are coated with spices. Allow to cook and saute for 2-3 minutes.
- Fold in red lentils then add in tomatoes and coconut milk.
- Add vegetable broth, red pepper flakes and bring mixture to a low boil then reduce heat to a simmer.
- Cover with a lid and cook for 20 minutes, making sure to stir well before serving.
Tips for making Coconut Spiced Red Lentils
- Red lentils are easy to find in the same aisle as you would find regular dried lentils and beans. I would specify using red lentils in this dish over other lentils as red lentils meld into this dish a lot easier. Because they are softer and break down easier, they help to thicken and add body to this stew. If you are going for creamy, these are the perfect lentils to use.
- You can opt for light coconut milk in place of full fat. You should still get a nice creamy texture. For ultimate creaminess and bold flavor, I do recommend the full fat coconut milk for this.
- Blooming spices is the key to getting the most flavor. To bloom spices, you make sure to heat up your spices with some oil. Cooking them in the oil allows for the flavor to amplify and become more pronounced in a dish. You don’t need to use a lot to get the full body taste. If you are oil free, I would recommend blooming some of the spices in 2 tbsp of coconut milk to get a similar effect. It’s not perfect, but a good alternative versus dry sauteing them.
- This dish makes 4 servings and can be an excellent option for meal prep. This should keep for 4 days in the fridge and can be frozen into individual servings for up to 3 months.
More red lentil dishes
Coconut Spiced Red Lentils
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Description
These coconut spiced red lentils are easy to make and a delicious vegan meal that is high in protein, creamy and flavorful thanks to the coconut and ginger.
Ingredients
- 1/2 small onion (diced)
- 4 cloves garlic (minced)
- 1 inch fresh ginger (minced)
- 1 tsp cumin seeds
- 1/2 tsp ground coriander
- 1 can full fat coconut milk
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 tsp turmeric powder
- 1 small sweet potato (diced)
- 1 cup cauliflower florets or more if desired
- 1 cup red lentils
- 1 15 oz can of crushed tomatoes
- 1 1/2 cups vegetable broth
- 1/2 tsp red pepper flakes
Instructions
- In a large sauce pan, start by sautéing onions with a little neutral oil until translucent (if oil free, just use a splash of vegetable broth to prevent sticking).
- Add in fresh garlic and ginger and sauté until fragrant.
- Sprinkle in cumin seed and coriander and allow spices to bloom (if not using oil, just use 2 tbsp of the canned coconut milk and sauté with spices for about 1 minute to bloom).
- Add in garlic powder, ginger powder and turmeric.
- Stir well and then add in potato and cauliflower and sauté in spices, cooking for 2-3 minutes before adding in the red lentils.
- Once lentils are added, give a good stir then add in tomatoes and coconut milk.
- Stir, then add vegetable broth and red pepper flakes and bring mixture to a low boil.
- Once at a boil, reduce heat to a simmer.
- Cover with a lid and cook for 20 minutes.
- Remove lid at end of cooking time and stir to fully combine before serving.
Did You Try This Recipe?
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★ Catherine
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