|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 8g||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Inspired by more traditional Indian vegetarian curried lentils or dahl, this simple homemade lentil dish adds coconut milk for a deeply flavorful meal. You might find that a chopped sweet potato or perhaps some fresh tomatoes would add a bit more texture to liven up these lentils if you'd like.
Serve your curried lentils with rice or another whole grain. A coconut Jasmine rice or a fluffy couscous might be nice.
This recipe is vegetarian, vegan and gluten-free.
- ½ large onion, chopped
- 1 tbsp oil
- 1 tbsp curry powder
- 1 tsp cumin
- 2 whole cloves
- 3 cups water or vegetable broth
- 1 cup lentils
- 3/4 cup coconut milk
- Salt, to taste
- Optional: red pepper flakes, to taste
In a large saute pan or medium stockpot, heat onion in oil for 3 to 5 minutes, until onions are soft. Add spices (curry powder, cumin, and cloves) and heat for another minute, stirring to prevent spices from burning.
Reduce heat to medium-low, and add water or vegetable broth and lentils. Cover and cook until lentils are soft, about 10-15 minutes, stirring occasionally.
Uncover and stir in coconut milk, cooking just until well heated through. Season with salt and red pepper flakes, and adjust other seasonings to taste.
Serve your coconut curried lentils paired with rice or another whole grain for a simple vegetarian and vegan Indian-inspired meal.