

Makes 6 Servings - $1.23 per serving Show Detailed Pricing
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- * 1 potato, diced into small cubes, or 1 cup of cauliflower florets
- 1 cup dried green lentils (or red or brown), rinsed
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt, to taste
- 15 ounces fire-roasted tomatoes
- 2 cups water (or vegetable broth)
- 1 cup coconut milk (regular, canned coconut milk works best)
- * 1 cup green peas or 2 cups fresh spinach, chopped
- 1/4 cup parsley or cilantro, chopped
- For serving
- 1 cup rice (cooked according to package directions to yield 4 cups cooked)
Prep Time: About 10 minutes
Cook Time: About 30 minutes
Instructions:
- Heat the oil in a pot over medium heat until it shimmers. Add the onion and sauté for about 5 minutes, or until softened. Then add the garlic and optional potato or cauliflower and sauté about 2 more minutes.
- Add the lentils, spices, salt, tomatoes, and water (or broth for a richer taste). Bring to a boil, then reduce heat and cover. Simmer about 10-30 minutes, or until the lentils are tender (red lentils will cook faster than green/brown). You can add more water during cooking if necessary.
- Stir in the coconut milk and the optional peas or spinach for the last two minutes of cooking, and heat through.
- Serve over rice and add chopped parsley or cilantro for garnish.
- Brown or green lentils provide a hearty texture for this dish. You can substitute another type of lentil and adjust cooking time accordingly—we also love red lentils, which have a bright, appealing hue, and they cook much faster.
- Here's how to make garam masala: mix together 1 1/2 teaspoons of cumin with 1 teaspoon each of coriander, cardamom, and black pepper, 3/4 teaspoon of cinnamon, and 1/4 teaspoon each of clove and nutmeg. Save the extra spice mixture to use next time.
- You can freeze the leftovers in an airtight container (keeping the rice separate) and enjoy it again up to a few months later.
- This is also a wonderful slow cooker recipe. Just add all of the ingredients to the pot and cook on low for 6-8 hours (or high for 4-5 hours).
- If you have leftover coconut milk, try our Coconut Chia Pudding, add to a smoothie, or freeze it in an airtight container for later use.
Coconut Chia Pudding - If you have leftover coconut milk, try our chia pudding!
Ginger Curried Lentils - Another fantastic lentil recipe for a variation.
Andalusian Lentil Soup - Extra lentils? Make soup!


