Creamy Coconut Curried Green Lentils
Created By: Gena at The Full Helping
Use: Madeline French Green Lentils
Yields: 8 servings
Creamy Coconut Green Lentils (& Bowls)
Recipe and photo courtesy of Gena, The Full Helping
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* (Before soaking, rinse & sort the lentils, removing any non-lentil material.)
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.
*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.
For more of Gena's delicious recipes, please visit The Full Helping