30 Minute Coconut Lentils

A cozy, and super warming meal.  This 30-Minute Coconut Lentil dish is simmered with turmeric and coconut milk spice up with chilis, garlic, and tomatoes, and a squeeze of lime.

Why I love Coconut Lentils

• Quick and easy meal – This lentil dish is ready to serve in just 30 minutes and is loaded with flavor.
• Advance Prep – Lentils can be made in advance and refrigerated for 3-4 days.  It’s even better the next day.  Simply reheat.  
• Side dish or Main Course – Serve as a main course by adding roasted cauliflower and broccoli, chopped Kale, top with grilled chicken

How to cook 30-minute Coconut Lentils

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1. Wash and drain the lentils until the water runs clear.  Drain.
2. Add washed lentils to a medium-size pot.  Stir in coconut milk and water or vegetable stock.  Add salt and turmeric.  Simmer over medium/low heat.  Gently stir every now and then.  While the lentils are simmering, prepare the tempering oil.
3. Cook until lentils are tender but not mushy.  The longer the lentils are cooked the thicker they become.  If lentils appear too thick for your liking, just add more liquid or coconut milk.

Tempering Oil = Flavor Bomb!

Right now you may be thinking that these lentils look pretty bland and you would be right.  Let me introduce this sauteed flavor bomb that really packs a powerful punch.  First, you will need to “pop” the black mustard seeds in hot oil.  Once the mustard seeds are added to the hot oil they will begin to sizzle and pop!  Sometimes they will pop right out of the pan.  Giving the mustard seeds a hot sizzle will help them not be so bitter.  If by chance they do NOT pop, then discard them and start over because no one wants bitter lentils!

What is Asafoetida?  It’s a spice that makes Indian food taste, well, Indian.  A pinch makes every other spice really come through.  If you don’t have Asafoetida on hand try subbing with a small pinch of garlic and onion powder.

Making the Flavor Bomb

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1. Gather and chop all of the ingredients for the tempering oil.
2. In a small skillet, heat oil. Once the oil is hot add mustard seeds. Cook until they pop. If they don’t pop at all, then dump them out and start over. If they don’t pop, they will be bitter so it’s best to start over. Once they pop add the Asafoetida.
3. Add the onion, tomato, garlic, and green chili. Cook until tender.
4. Stir in the cilantro, lime zest, and the Garam masala. Stir to combine.
5. Gently stir in the tempering oil mixture into the cooked lentils. 
6. Add the tempering oil mixture into the cooked lentils. Add the juice of 1/2 a lime. Stir gently to combine. Serve hot with your favorite topping, if desired.

How to serve Coconut Lentils 

• Serve with additional chopped chilies and cilantro.
• If you have some pomegranate arils, PLEASE toss a few on top.
• Give it a drizzle with coconut milk.
• Add chopped kale. YUM!
• If you want additional protein, add slices of grilled chicken.
• Absolutely serve with Paratha or Naan!  Paratha is my absolute favorite dipped into these lentils.  Homemade is amazing, but you can buy frozen (Trader Joes).  Make sure you brush it with plenty of Ghee and heat on a griddle until buttery and crisp.  A M A Z I N G!!

4.5 from 2 votes

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30 Minute Coconut Lentils

A cozy, and super warming meal.  This 30-Minute Coconut Lentil dish is simmered with turmeric and coconut milk spice up with chile, garlic, and tomatoes, and a squeeze of lime.

Course Dinner, lunch, Main Course, Side Dish

Cuisine American, Indian

Keyword 30 minute coconut, coconut daal, Coconut lentils, red lentils

Prep Time 10 minutes

Cook Time 30 minutes

Calories 218 kcal

Author Janet Barton

Ingredients

Lentils

• 1 1/2 cups split red lentils rinse and drain
• 1 14 oz Coconut milk canned
• 2-3 cups water or Vegetable stock
• 1/2 tsp salt

Tempering Oil

• 2 tbsp oil I used Avocado
• pinch Asafoetida
• 1 tsp black mustard seeds
• 1 small onion thinly sliced
• 1 medium tomato chopped
• 2 cloves garlic chopped
• 2-3 green chilis serrano, jalapeno, Thai all work
• 1/4 cup cilantro chopped
• 1 tbsp lime juice
• zest from one lime
• 1/2 tsp Garam Masala
• 1 tsp turmeric

Instructions

Lentils

1. Wash and drain the lentils until the water runs clear. Drain and add to a medium-size pot. Add coconut milk and water or vegetable stock. Add salt and turmeric. Cook on medium/low heat stirring occasionally until the lentils are tender but not mushy. Add water or stock if the lentils look too thick. Meanwhile, make tempering oil

Tempering Oil

1. In a small skillet, heat oil. Once the oil is hot add mustard seeds. Cook until they pop. If they don't pop at all, then dump them out and start over. If they don't pop, they will be bitter so it's best to start over. Once they pop add the Asafoetida.

2. Add the onion, tomato, garlic, and green chili. Cook until tender. Stir in the cilantro, lime zest, and the Garam masala. Stir to combine.

3. Add the tempering oil mixture into the cooked lentils. Add the juice of 1/2 a lime. Stir gently to combine. Serve hot with your favorite topping, if desired.

Recipe Notes

Serving suggestions:

• Serve topped with additional chopped cilantro, sliced chili peppers, a drizzle of coconut milk, and hot paratha or naan.

 

Nutrition Facts

30 Minute Coconut Lentils

Amount Per Serving (1 serving)

Calories 218 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Trans Fat 1g

Sodium 59mg2%

Potassium 510mg15%

Carbohydrates 31g10%

Fiber 15g60%

Sugar 3g3%

Protein 12g24%

Vitamin A 235IU5%

Vitamin C 9mg11%

Calcium 36mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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