This is one of those recipes that began as one thing and became another. Prompted by a pound of green lentils that needed using, I started off with the intention of making a big pot of curried green lentil soup. As it was cooking I found myself hesitant to add more liquid; I kept thinking about my masala lentils and how much I love their dense, creamy texture. I also thought about my friend Ali’s tribute to Julia Turshen’s lentils with coconut milk, and how I’ve had that recipe bookmarked for a while.
In the end, I let the mixture stay more stew-like than soupy, and I’m not sorry about it. These creamy coconut curried green lentils are so versatile: you can serve them like soup if you want to (even adding a splash of water or coconut milk to loosen them up), but you can also serve them over rice, pile them into a bowl, or scoop them up with naan or flatbread.
Usually when I make a big ‘ole pot of lentils, I’m aiming to have leftovers. So, as with most of my soup and stew recipes, this one makes a lot. I’d say it’s about 8 servings. It’s totally freezer friendly, though, and the leftovers will keep in the fridge for up to 5 days, so it’s not a bad thing to make and store for the weeks and months ahead. NYC has been battling a cold snap and snow for the last few days, and I’ve taken a lot of comfort in simple, flavorful bowls of lentils and rice.
I’m sort of ashamed to say that I didn’t use homemade green curry paste here. But if you’d like to make your own, which is certainly worth doing, I really recommend Lisa and Nicole’s recipe from DIY Vegan. (I recommend that book in general for homemade vegan pantry staples and condiments—it’s an incredible resource!)
You’ll notice that I mention soaking the lentils prior to cooking. I never used to do this, but lately I’ve experienced a lot of variation in cooking time with green lentils (just a function of how old my lentils are, where I buy them, etc.), and so I’ve started soaking them for a few hours prior to cooking. I find it to be a helpful step, a way of ensuring that you don’t end up stuck with a batch that won’t seem to get tender, no matter how long you simmer it for. You can skip the soak if you like, but know that your cooking time could vary a bit. If you do choose to soak, you can do so for up to 8 hours, or for as few as two.
| Creamy Coconut Curried Green Lentils (& Bowls) | Print |
- 2 teaspoons vegetable oil
- 1 large or 2 small yellow onions, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, finely minced
- 1 tablespoon finely minced fresh ginger (or 1 teaspoon ground ginger)
- ¼ cup green curry paste (homemade or store-bought), plus extra to suit your taste
- ½ teaspoon salt
- 1 lb (about 2¼ cups) green lentils, soaked for a few hours prior and drained prior to cooking*
- 4 cups low sodium vegetable broth + 1 cup water
- 1 cup full-fat coconut milk (substitute cashew cream)
- 6 cups finely chopped spinach or baby spinach
- Fresh lime juice, to taste
- Crushed red pepper flakes, to taste
- For serving or bowls: Cooked jasmine or long-grain brown rice, shredded cabbage, steamed greens, toasted cashews or peanuts, sriracha
- Heat the vegetable oil in a large stock pot over medium heat. Add the onion and carrots and cook for 5-7 minutes, or until clear and tender, stirring often. Add the garlic, ginger, and green curry paste and cook for another minute, stirring constantly.
- Add the salt, lentils, broth, and water to the pot. Bring to a boil. Reduce the heat to medium low, cover, and simmer for 30-35 minutes, or until the lentils are tender (more time may be needed, depending on whether you have time to soak your lentils first). Uncover and add the coconut milk and spinach. Cook for 10 more minutes, uncovered, or until the spinach is tender. Add lime juice and crushed red pepper to taste, and adjust salt as needed.
- You can scoop the curried lentils over cooked rice, or you can serve them bowl style (as pictured!) by serving them with rice, steamed vegetables, and some crunchy toppings. The lentils are also great with flatbread.
Leftover lentils will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. Recipe can be cut in half for a smaller yield.
As you can see, I’ve been serving the lentils bowl style, with cooked jasmine rice, steamed greens, and a crunchy topping of shredded purple cabbage and freshly chopped cilantro. A squeeze of sriracha or a little handful of chopped nuts is really nice, too.
If the recipe yield is too much, you can certainly cut the whole recipe in half for fewer portions. You can also use brown lentils in place of green, and I’m guessing that black lentils and French lentils would work nicely, too (red lentils would create a soupier mixture, but they’d still taste great). If you’d like to substitute cashew cream or light coconut milk for the full-fat coconut milk, go for it: there’s not too much coconut milk in the recipe, at least not in proportion to all of the other stuff, so I didn’t mind the richness of the regular variety here.
There’s something so comforting about having a giant batch of cooked legumes on hand for a week’s worth of meals, especially when it’s cold outside. I hope you’ll enjoy this simple, generous batch of food as much as I have.
xo
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I’ve just started to soak lentils and rice, and it makes a subtle but unmistakable difference. These lentils look fantastic- perfect for March.
These bowls look absolutely perfect, Gena! I love the colors – the purple cabbage, the green broccolini, the brown lentils.
These look sooooo crazy creamy! Love the use of coconut milk and green curry…yum!
Where do you buy your lentils? My little cal stores ( also NYC) only carrry brown, and red
Thanks!!
Oops that was supposed to say my local stores!!!
I usually get the in the bulk bin section at the health food store in my neighborhood, but my local Whole Foods also sells bags by the pound!
I agree with Allyson, this a perfect recipe for March! I absolutely love green lentils, thanks for this recipe Gena.
These look yummy, Gena, and remind me of something very similar I used to make back in the day. I, too, have a chronic tendency to turn things that start out being soup into stew, and I’m never sorry about it either! Thanks for the inspiration! xoxo
This looks amazing – perfect for spring!
Izzy | Pinch of delight
I’ve never thought about making creamy coconut lentils before (face palm). My mind is blown by these – and they look so amazing!
Lovely recipe Gena. Spring is here in the UK and this sounds perfect x
I love this one Gena!! I only had red curry at home and it tastes delicious. YUM!!
Love the idea of making my own green curry paste! I mean, I’m glad to hear you used canned, because I have a ton of those cans no hand bc they are so handy, but a diy paste would be fun. Thanks for sharing Gena. These look so good. All I want to eat right now it seems is lentils. Hope you are well!
I like that stewy, creamy texture, Gena and yaas to that prepared curry paste. There’s some things that I just give in to.. and that is one of them. I’m forever perplexed too.. now that you mention it, about green lentils cook time. Sometimes less than others? IDK, but I will try soaking them next time. Thank you for that. This recipe looks soooo good. I fall more and more in love with lentils each time I make them… they’re cheap, pack a nutritional punch and like you said are always freezer friendly. What’s not to love!? Thank you for sharing this delicious recipe with us!
These sound so soothing Gena! I love big batch meals you can freeze, especially when it comes to trying to feed my man and somehow not spend all my time in the kitchen ;). Hope you are having a gorgeous first bit of spring and that all of the cookbook work is going well too friend! Thanks for all you create and all who you inspire, so grateful for you <3.
Splendid meal, we enjoyed this very much. Thanks Gena.
Greetings from Australia.
Can this be prepared in a slow cooker?
I haven’t tried it, but I’m sure it could be modified properly if you’re familiar with how to modify recipes for cooking that way.
So, so comforting! I like to make big batches too. It always makes for good work lunches or emergency dinners.
I just made this recipe, and it turned out great! I added serrano and garlic chile sauce because I enjoy spicy. Also, fresh basil at the end took it over the top. It blows away any canned lentil soup on the market and is so easy and inexpensive. Thank you so much!
So glad you enjoyed!
I’ve made this twice, once for myself as a week-long lunch at work and another as a dish for a potluck. Both times I have been so pleased and it received rave reviews. Its the perfect balance of rich and creamy, with healthy. I did add some spicy curry powder to mine to give it some kick. To keep it healthy I roast some sweet potato, carrot, pumpkin or butternut squash and serve it over that not rice. I also added some steamed broccoli and bell peppers. This recipe is fabulous.
I’ve never used curry with lentils. Will try to give this a shot over the weekend.
Hi! Do you have the nutritional info for this? Thanks!
Hi Sarah,
I’m afraid that I don’t! If you try it, I hope that you enjoy the recipe 🙂
G