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  • Amy Lees

Creamy Coconut Curry Lentils

Updated: Feb 27

Creamy? Coconut-ty? Curry?

I'm down. Let's do this.

I grew up in a primarily Mexican culture (shoutout to the RGV), and let me tell you, the food was always amazing. So when I left home and went to college, I FELL MADLY IN LOVE with asian foods. Typical right?


Girl leaves home, goes off to college, and falls in love with a different culture...yes, we are still talking about food here.


Obviously, I am a little obsessed with taste. That being said, at the time, I was in college, working 3 jobs at one time with a mounting pile of student debt loaded onto my shoulders. I had to find a way to keep my grocery costs within budget, yet still be able to experience the joy I get from eating.

Cue lentils.

Lentils are relatively inexpensive and PACKED with protein, fiber, and micronutrients (1 cup cooked = about 18 grams Protein, 16 grams Fiber) and they taste just like any other type of bean (legume).


Now, if you hear me talk to anybody about curry lentils, most of the time the person I'm talking to has no idea what to expect from this (maybe you're one of them). At first, I would react surprised - like, "What? You've never had curry lentils? What kind of boring life have your taste buds endured?!" Okay I'm being a little extra here, but still!!!


This is a simple recipe to make, and even better, you can make it all together in one pot! When you're done, you will feel your taste buds rejoice in something different than your normal go-to meals!


Don't be afraid to try something new. Be afraid of not trying.

To cook this recipe:


The first thing you want to do is heat up your coconut oil in a cast iron pot or feel free to use a large sauce pan. Cook the diced onion for a few minutes, until just translucent. Then add cumin, coriander, curry powder, and garlic until they start to brown to bring out those delicious flavors. Add the rest of the ingredients, except the coconut milk and parsley. Bring the pot to a boil then reduce to simmer and cover. Cook for about 30-40 minutes or until the lentils are soft. Turn the heat off and add the coconut milk. Taste, then salt and pepper according to your liking.

I served my Creamy Coconut Curry Lentils over a bed of riced cauliflower, but you can cook up your own quinoa or basmati rice if preferred. Top with fresh parsley and enjoy!


If you enjoy this recipe, let me know by leaving some feedback or share a picture of your creating on Instagram and tag me @amy_ _lees! Follow me on Pinterest, and share any of the images!



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