Hearty Coconut Curry Lentils Recipe
These nourishing lentils are simmered in a tangy sauce. You can dial the heat up or down by choosing a curry powder blend that matches your preference.
Lentils might be the ultimate plant-based protein to support a healthy pregnancy. One cup of cooked lentils provides 16 grams of fiber and 18 grams of protein. Plus, they’re rich in iron, for healthy blood flow, and magnesium, to help support muscle function and blood pressure.
Make a large batch of these lentils ahead of time and enjoy with rice or pita bread, or along with lean meat or fish for dinner. Any leftovers make a hearty lunch, too.
This recipe is: gluten free, vegan
Start to finish: 30 minutes
- 1 cup green lentils, rinsed*
- Curry powder, to taste
- 2 cloves garlic, minced*
- ½ yellow onion, diced*
- 8-ounce can no-salt-added tomato sauce*
- 1 ½ cups water or vegetable broth
- 1 bag baby spinach*
- ½ cup coconut milk
- 1 teaspoon kosher salt
- Brown rice,* for serving
In a medium stockpot, combine the lentils, curry powder, garlic, onion, tomato sauce, and water or broth. Stir and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook, partially covered, for 15 to 20 minutes, or until the lentils are tender, adding water or broth if needed.
Once the lentils are tender, stir in the spinach, coconut milk, and salt. Stir to combine and taste for seasoning. Serve over brown rice or with whole-grain pita.
Note: Be sure to add the salt after the lentils have cooked to prevent them from getting tough.
Nutrition per serving (does not include rice or pita): 261 calories; 6 g fat (5 g saturated fat); 0 mg cholesterol; 293 mg sodium; 39 g carbohydrate; 17 g fiber; 5 g sugar (0 g added sugar); 14 g protein.
Price per serving: About $1.46
You May Also Like:
Want to Read More?
Access all of Twill Care’s content, community, and experts for free!
Already a member? Login