Creamy Coconut Curried Green Lentils Recipes

CREAMY COCONUT CURRIED GREEN LENTILS

Creamy Coconut Curried Green Lentils image

This versatile vegan recipe for coconut-curried green lentils is so creamy and easy to make at home. Serve like a soup, or as part of a vegan buddha bowl.

Provided by Gena Hamshaw

Time 1h

Number Of Ingredients 15

Ingredients

2 teaspoons avocado oil
1 large white or yellow onion, diced
3 carrots, peeled and diced
3 cloves garlic, minced
1 tablespoon minced fresh ginger ((substitute 1 teaspoon ground ginger))
1/4 cup green curry paste
1 teaspoon kosher salt
1 lb green lentils, soaked for a few hours prior and drained prior to cooking* ((450g / about 2 1/4 cups))
4 cups vegetable broth + 1 cup water
1 cup water
1 cup full-fat, canned coconut milk
6 cups finely chopped spinach or baby spinach
Fresh lime juice (to taste)
Crushed red pepper flakes (to taste)
For serving or bowls: cooked rice, steamed greens, shredded, raw vegetables, hot sauce, chopped nuts, and any other accompaniments of choice

Steps:

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.

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