Have you started cooking with lentils yet? My favorite are red lentils because of how quickly the cook. All about ease and convenience when it comes to my weeknight meals.
After making these Coconut Curried Red Lentils for dinner last week and seeing how fast Andy and I devoured it, I knew I had to share.
The lentils are cooked with fresh garlic, ginger, and spice paste and are then simmered in a creamy coconut sauce. In less than 30 minutes you can have this savory and delicious dinner ready to eat!
I’ve mentioned this before, but the quality of the curry paste you’re using is going to have a big effect on the final product. Right now, the brand I’ve found gives the best flavor and the biggest bang for your buck is Mae Ploy. I’m able to buy a huge 14oz container on Amazon that lasts me forever for less than $10. They have multiple curry paste flavors, but I love their panang curry paste.
I think you’ll love these Coconut Curried Red Lentils. They’re:
- quick & easy to prep/cook
- coconutty creamy
- one pot (aka easy clean up)
- minimal ingredients
- savory
- &really freaking delicious!
If you’ve got some curry paste you’re looking to use up, check out my Tomato & Coconut Curry, another favorite easy weeknight dinner. Another favorite I’ll meal prep for lunches is my Curried Tofu Salad.
Would love to hear what you think if you make these Coconut Curried Red Lentils! Leave a comment below, or tag me over on Instagram @themindfulhapa.
Ingredients
- 1 Tbsp olive oil or coconut oil
- 1 ea. medium onion chopped
- 1 ea. green bell pepper chopped
- 2 ea. carrots peeled & chopped (~1 cup)
- 3 cloves garlic minced
- 1 1 inch piece of ginger peeled & minced
- 2-3 Tbsp red curry paste* or sub panang curry paste (personal favorite)
- 1 cup red lentils rinsed & drained
- 1 13.5oz can full fat coconut milk
- 2 cups water
- 1/2 tsp salt
Instructions
- Heat olive oil in a large sauce pan over medium heat. Once oil is shimmering, add your chopped onion, cooking until translucent/just starting to brown (~2-3 minutes).
- Add chopped carrot and pepper and cook for an additional 2-3 minutes.
- Add minced garlic and ginger, sautéing or 2-3 minutes or until aromatic.
- Add curry paste and mix well. Next, add your red lentils, again, making sure everything is well mixed before adding your coconut milk and water.
- Bring to a boil, then reduce heat to medium low and cook until lentils are tender, 15 -20 minutes.
- Finish by seasoning with 1/2 tsp salt and black pepper to taste.
- Optional: before serving, garnish with chopped cilantro, fresh lemon wedges, and sliced avocado.
Notes
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
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Flavorful and simple to make! Family favorite ❤️