Curried Red Lentils with Coconut Milk


Curried Red Lentils with Coconut Milk



Serves 4

  • 3 tbsp extra virgin olive oil
  • 12 tbsp fresh ginger, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 1 shallot, peeled and minced
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 C split red lentils
  • 1 13.5 oz can of full-fat coconut milk, shaken (I like the brand Thai Kitchen)
  • 1 tsp sea salt, and more if needed for seasoning at the end
  • Freshly ground black pepper
  • Optional: rice or quinoa, arugula or spinach, yogurt, cilantro, lime, cooked egg


In a large saucepan over medium heat, place the olive oil, ginger, garlic, shallot, coriander, turmeric, and cumin. Stir and cook until veggies are soft and spices fragrant, 5-7 minutes.

Add lentils, coconut milk, sea salt, and black pepper. Fill the empty coconut can with water and add that too. Stir, and bring to a boil.

Reduce the heat and simmer for 20 minutes or until the lentils are soft. Taste and season with sea salt and black pepper as necessary. Serve over your favorite grain and greens with a dollop of yogurt, cilantro, and some fresh lime juice.

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