Creamy Coconut Curried Green Lentils
Author -Yields: 8 servings
Ingredients
- 2 teaspoons avocado oil
- 1 large white or yellow onion, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger (substitute 1 teaspoon ground ginger)
- 1/4 cup green curry paste
- 1 teaspoon kosher salt
- 1 lb green lentils, soaked for a few hours prior and drained prior to cooking* (450g / about 2 1/4 cups)
- 4 cups vegetable broth + 1 cup water
- 1 cup water
- 1 cup full-fat, canned coconut milk (substitute all-purpose 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 rice, steamed greens, shredded, raw vegetables, hot sauce, chopped nuts, and any other accompaniments of choice
Instructions
- 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.
Notes
*Soaking isn't necessary, but it can help to reduce cooking time.
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.