Creamy Coconut Lentils
Red lentils are one of my favourite pantry staples because they’re cheap, packed with protein, are really quick to cook and taste super delicious. This dish is ‘comfort central’ in a similar way to a good risotto.
I also think that coconut milk is an underutilized ingredient apart from Asian cooking. This recipe really showcases how versatile coconut milk can be.
The coriander (cilantro) is great to freshen things up but it certainly isn’t essential if you want to keep this as a strictly ‘pantry’ recipe.
serves 2
takes: 20 minutes
1 can tomatoes (400g / 14oz)
1 can coconut milk (400mL / 1.5 cups)
200g (7oz) red lentils
1 teaspoon dried chilli flakes or 1/2 teaspoon chilli powder, optional
1 bunch fresh coriander (cilantro) leaves picked, to serve, optional
1. Place tomatoes, coconut milk, lentils and chilli, if using, in a saucepan. Bring to the boil.
2. Simmer, covered for 10-15 minutes or until lentils are ‘al dente’. Taste. Season.
3. Serve topped with coriander leaves if using.
Do Ahead Potential?
Great! Will keep in the fridge for 1-2 weeks. Can be frozen.
Variations
no canned tomatoes? – replace with 1.5 cups commercial tomato based pasta sauce, 4 tablespoons tomato paste + 1.5 cups water or 1.5 cups tomato puree.
no coconut milk – coconut cream is fine or replace with water or stock and add in a few tablespoons of butter or olive oil at the end.
can’t find red lentils? – replace with green or brown lentils or even quinoa or brown rice. You’ll need to cook these for much longer and may also need to add water.
greener – stir in some defrosted spinach or fresh baby spinach leaves at the end.
more veg – feel free to add zucchini, red capsicum (bell peppers) or finely chopped cauliflower. Again you may need to cook a little longer and add water so the veg soften.
carnivore – simmer chopped chicken until just cooked.
carb lovers / more substantial – serve with warm flat bread.
Waste Avoidance Strategy
tomatoes, coconut milk, lentils, dried chilli – all keep in the pantry indefinitely.
coriander (cilantro) – can be frozen. The leaves will wilt when defrosted but will still taste fragrant.
Problem Solving Guide
bland – be generous with the salt & pepper. Try a little more chilli as well.
burning – red lentils have a tendency to stick to the bottom of the pan so it’s important to stir on a regular basis. Try reducing the heat as well. You may need to add a little water if you find its getting too thick but the lentils aren’t cooked. Start with 1/4 cup and add as required.
too thick / lentils not cooking – we’re aiming for ‘al dente’ like pasta which means the lentils will still have a bit of chew to them. The aim is to cook them just enough so they won’t break your teeth. You may need to add a little water if you find its getting too thick but the lentils aren’t cooked. Start with 1/4 cup and add as required.
mushy – red lentils will go from just cooked to mushy very quickly. So its important to keep an eye on them. I tend to err on the side of undercooked rather than mush, but it’s up to you.
Serving Suggestions
In big bowls. Lovely served on a bed of fresh leaves such as baby spinach if you have any in the house – but also good without.
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
Add to my Old Favourite Recipes
I just made this and I am so full. I ate 1/2 of the recipe! Followed the recipe exactly. I love the cilantro addition at the end. I didn’t drain my diced tomatoes, and thought it sort of made it taste a little off. Should I drain the tomatoes and add water back in?
I don’t ever drain my canned tomatoes Jenny.
I’m not sure what would cause the ‘off’ flavour… Sorry I’m not more helpful there!
The only thing I can think is I use whole tomatoes not diced (because that way you know you’re getting actual tomato and not just juice / pulp).
Jx
I think it’s just the brand of diced tomatoes I bought at the time. Some brands sort of taste ‘tinny.’ I will try whole tomatoes though, thanks!
I love this lebtil dish! It goes with everything (chops, steak, pork, chicken for the hungry husband) and the kids like a little of it without the chilli, too. They are slowly trying new things which is great! The meal plans are really helping me get the family meals together.
So glad you’re finding them helpful Julia!
Jx
It is so yummi. The one thing I’m concerned about is the fat content of coconut milk. Do you think it can be diluted a bit? with water? soup?
Hi Sigal!
Ok we need to get you past this notion that fat is bad.
Fats are super important in our diets and in spite of what we have been led to believe eating fat doesn’t make you fat.
For me personally since I embraced eating fat and started to be a bit more mindful around carbs, I’ve found my weight and waistline have never been healthier or easier to manage.
Coconut milk fat is super good for us as are avocado, olive oil, fat in pastured meats, fish oils and egg yolks.
The only fats I do avoid are highly processed seed oils such as soybean, cottonseed, canola, etc.
Just something to think about.
But if you would still prefer a less creamy option yes you could replace some of the coconut milk with water or stock.
Jx
This was very good, but I felt a bit self conscious eating this dish in front of my colleagues for lunch at work the day after. I find people can be very judgmental sometimes with things they don’t identify “what’s that? Is that baby food?”. I understand that it’ s my problem and that I have to be less sensitive about their remarks and just focus on eating healthily.
I liked the consistency of these lentils. I think it would have been better had I used full fat coconut milk. The hot pepper really made the dish.
I added a little canned pumpkin and grated some zucchini on a micro-planer to sneak some veggies in. I don’t think they made a difference in taste or appearance, although it may have been a little more orange than normal.
Yes full fat coconut milk is the way forward Holly!
And love your idea of adding veg to this 🙂
Jx