Creamy coconut lentils

Prep time; 10 mins
Cooking time; 45 mins
Total time; 55 mins


1 cup dry yellow lentils
1 tablespoon coconut oil
1 cup light coconut milk
2-3 medium tomatoes
1 medium onion
1 tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon ground coriander
Salt to taste
¾ teaspoon ginger
2 tablespoons fresh coriander


Wash and rinse lentils; dice onion; put tomatoes into a food processor to make puree; grate ginger; chop coriander leaves; put aside

In a saucepan over medium heat, bring coconut oil to boil. Add onion, cook until soft; about 3 minutes. Add grated ginger, cook for a few seconds only until it is well mixed with the onion

Add tomato puree, tomato paste, cumin powder, ground coriander, and salt. Let mixture cook for 5 minutes, or until tomatoes are well cooked

Add the 2 cups of water and lentils to the mixture. Mix well; cover saucepan with a lid, let it cook on medium low heat for 20-30 minutes; or until lentils are well cooked and soft. Add more water if needed

Add coconut milk; cover saucepan with a lid, simmer until sauce thickens 5-7 minutes . Garnish with coriander leaves

Serve as desired


Leave a Reply

Your email address will not be published.