Recipe of the Month: Coconut Curry Lentils

August 2019


  • Lentils
  • 4 cups water
  • 1  1/2 cups golden (yellow) or red lentils (If you cannot find red or yellow lentils, use green and cook longer.)

Coconut Curry Sauce:

  • 1 small shallot, diced (optional)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 3/4 teaspoon sea salt
  • 1 heaping tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper (Leave out if you don’t like heat/spice.)
  • 1  1/2 cups light coconut milk (canned)
  • 1-2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
    1. Boil water in a large pot. 

    2. Add lentils and bring back to a boil. Once boiling, reduce to simmer and cook uncovered until just tender (about 4-5 minutes). Do not overcook or the lentils will become mushy. Since cooking time can vary for different types of lentils, be sure to check the package instructions.

    3. Drain thoroughly and set aside. 

    4. Heat a large skillet over medium heat. Once hot, add a few tablespoons of water, shallot (optional), ginger and garlic. 

    5. Sauté for 2-3 minutes and stir often. 

    6. Add salt, curry powder, turmeric, and cayenne (optional) and cook for 1 minute over low heat.

    7. Add coconut milk and maple syrup, and stir. 

    8. Cook over low heat for 3-4 minutes.

    9. Add the lentils to the coconut sauce and stir. 

    10. Add extra seasonings if desired, to taste.

    11. Turn off heat, add lemon juice and stir.

Nutrition Information:

Makes six half-cup servings (Per one serving)

  • Calories: 82
  • Fat: 5g
  • Saturated fat: 2.4g
  • Sodium: 254mg
  • Carbohydrates: 11.9g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 3.9g
Adapted from


    headingtoline link-1-arrow minus next-arrow plus prev-arrrow radio-off select-icons radio-on