Coconut Curried Lentils

Coconut Curried Lentils is a main course that serves 6. For $1.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 517 calories, 19g of protein, and 31g of fat per serving. If you have canned coconut milk, kosher salt, mustard seeds, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 876 would say it hit the spot. It is brought to you by Foodess. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Overall, this recipe earns a tremendous spoonacular score of 94%. Curried Coconut Lentils, Dinner Tonight: Curried Red Lentils with Coconut Milk, and Curried Lentils are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 400-mL can coconut milk

½ tsp cayenne

2 tbsp finely chopped cilantro, plus more for serving

1 cup dried coconut ribbons, optional

5 cloves garlic, minced

1½ tbsp finely grated ginger, packed

1 tbsp kosher salt (or 1½ tsp table salt), or to taste

2 tsp mustard seeds (you may substitute whole cumin seeds, or same amount ground cumin)

1 medium onion, chopped

2 cups dried red lentils, or any lentil variety (OR 4 cups canned)

2 cups diced tomatoes (canned or fresh)

1 tsp turmeric

¼ cup coconut or vegetable oil

Equipment:

dutch oven

oven

baking sheet

Cooking instruction summary:

Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tender – 30-45 minutes depending on type and how fresh they are.Meanwhile, heat oil over medium heat in another large pot or dutch oven. Add onion and cook until soft and golden, about 15 minutes – don’t rush this step; reduce heat of onions are browning too quickly.Stir in garlic and ginger, cook 1 minute. Add mustard seeds, turmeric and cayenne; cook until fragrant, about 2 minutes (be careful, mustard seeds may pop). Stir in tomatoes and coconut milk; reduce heat to low and simmer until lentils are finished cooking.Meanwhile, preheat oven to 350 degrees F. Spread coconut ribbons on a baking sheet and toast until golden brown, approximately 6 minutes (but watch closely, they burn fast!).Add fully cooked lentils to coconut sauce and give a good stir. Season with salt by pinches, then simmer on for 10 minutes. Stir in cilantro. Serve topped with toasted coconut and sprinkled with more cilantro.

 

Step by step:


1. Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tender – 30-45 minutes depending on type and how fresh they are.Meanwhile, heat oil over medium heat in another large pot or dutch oven.

2. Add onion and cook until soft and golden, about 15 minutes – don’t rush this step; reduce heat of onions are browning too quickly.Stir in garlic and ginger, cook 1 minute.

3. Add mustard seeds, turmeric and cayenne; cook until fragrant, about 2 minutes (be careful, mustard seeds may pop). Stir in tomatoes and coconut milk; reduce heat to low and simmer until lentils are finished cooking.Meanwhile, preheat oven to 350 degrees F.

4. Spread coconut ribbons on a baking sheet and toast until golden brown, approximately 6 minutes (but watch closely, they burn fast!).

5. Add fully cooked lentils to coconut sauce and give a good stir. Season with salt by pinches, then simmer on for 10 minutes. Stir in cilantro.

6. Serve topped with toasted coconut and sprinkled with more cilantro.


Nutrition Information:

Quickview
517k Calories
18g Protein
30g Total Fat
47g Carbs
31% Health Score
Limit These
Calories
517k
26%

Fat
30g
47%

  Saturated Fat
25g
160%

Carbohydrates
47g
16%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1183mg
51%

Get Enough Of These
Protein
18g
37%

Manganese
1mg
89%

Fiber
22g
89%

Folate
314µg
79%

Vitamin B1
0.59mg
39%

Phosphorus
381mg
38%

Iron
6mg
36%

Copper
0.6mg
30%

Magnesium
114mg
29%

Potassium
975mg
28%

Zinc
3mg
25%

Vitamin B6
0.46mg
23%

Selenium
12µg
18%

Vitamin C
14mg
17%

Vitamin B5
1mg
15%

Vitamin B3
2mg
13%

Vitamin A
509IU
10%

Vitamin K
10µg
10%

Vitamin B2
0.15mg
9%

Vitamin E
1mg
8%

Calcium
63mg
6%

covered percent of daily need
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