10-Minute Coconut Curried Lentils Recipe
A quick and flavorful 10-minute coconut curried lentils recipe combining tender brown lentils, vibrant spinach, and rich coconut milk, enhanced with aromatic curry powder and fresh lemon for a bright, comforting meal perfect for busy weeknights.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
Ingredients
Vegetables & Aromatics
- 1 small yellow onion, chopped
- Zest of ½ lemon
- Juice of 1 lemon
- 7 oz frozen spinach
Spices & Seasonings
- 1 tablespoon curry powder
- Salt, to taste
Pantry Staples
- 1 tablespoon olive oil
- 14 oz canned brown lentils, drained and rinsed
- ½ can (about 100 ml) full-fat coconut milk
Instructions
- Sauté Aromatics: Heat the olive oil over medium-high heat in a skillet. Add the chopped onion and curry powder and cook, stirring occasionally, until the onion is soft and fragrant, about 3-4 minutes.
- Add Lentils and Spinach: Stir in the drained and rinsed brown lentils, frozen spinach, and lemon zest. Mix thoroughly to combine the flavors and let the spinach thaw and heat through for about 2 minutes.
- Incorporate Coconut Milk and Lemon Juice: Pour in the coconut milk and freshly squeezed lemon juice. Stir well, then season with salt to taste. Allow the mixture to warm through completely, about 1-2 minutes.
- Serve: Serve the coconut curried lentils warm, paired with toasted bread, naan, or rice for a satisfying meal.
Notes
- Use full-fat coconut milk for a richer, creamier texture.
- Rinsing canned lentils reduces excess sodium.
- Adjust curry powder quantity to your spice preference.
- This dish is naturally gluten-free and vegetarian.
- Serve immediately for best texture and flavor.
