Vegan One-Pot Coconut Lentils (Printable)

Creamy lentils cooked in coconut milk with spinach, spices, and a hint of lime for vibrant flavor.

# Components:

→ Lentils & Legumes

01 - 1 cup dried red lentils, rinsed

→ Aromatics

02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated

→ Spices

05 - 1 tablespoon curry powder
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground coriander
09 - 1/4 teaspoon cayenne pepper, optional
10 - Salt and black pepper to taste

→ Liquids

11 - 1 can (14 fluid ounces) full-fat coconut milk
12 - 2.5 cups vegetable broth
13 - 1 tablespoon coconut oil or olive oil

→ Vegetables

14 - 3 cups fresh baby spinach
15 - 1 medium tomato, diced

→ Garnish

16 - 1 lime, cut into wedges
17 - Fresh cilantro, chopped

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add curry powder, cumin, turmeric, coriander, cayenne pepper, salt, and black pepper. Stir for 30 seconds to bloom the spices.
04 - Mix in the rinsed red lentils and diced tomato, stirring to combine.
05 - Pour in coconut milk and vegetable broth, stirring well. Bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until lentils are soft and creamy.
07 - Add fresh spinach and stir until fully wilted, approximately 2 minutes.
08 - Taste and adjust salt, pepper, and spices as needed.
09 - Ladle into bowls and serve hot, garnished with lime wedges and chopped cilantro.

# Expert Advice:

01 -
  • It's genuinely creamy without any cream, thanks to coconut milk and soft lentils that practically melt on your tongue.
  • One pot means you're done cooking and cleaning in under an hour, leaving you time to actually sit and enjoy your meal.
  • The lime at the end transforms everything from pleasant to absolutely crave-worthy with just a squeeze.
02 -
  • Don't skip rinsing your lentils—the starch rinses off and your dahl will be silky, not gluey, and this small step changed everything for me.
  • If your dahl seems too thick at the end, add broth or water a quarter cup at a time until it reaches your preferred consistency; thickness is personal preference.
03 -
  • If you find the spices settling at the bottom of your pot, give everything a good stir halfway through cooking—this keeps the flavors evenly distributed and prevents anyone from getting a spice-bomb bite.
  • Buy your lentils from a bulk bin if you can; they're fresher and cook more evenly than older packaged ones, and this small choice genuinely affects the final texture.
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