Curried Coconut Lentils
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 1 large yellow onion, cut into pieces
  • 2 garlic cloves, peeled
  • 1″ fresh ginger, peeled and chopped
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp dry mustard
  • ¼ tsp cayenne
  • ¼ tsp ground allspice
  • ¼ tsp turmeric
  • 3 c water
  • 1¼ c brown lentils, picked over and rinsed
  • 2 medium-sized carrots, halved lengthwise and cut into thin half-moons
  • ¾ c green peas
  • ¾ c coconut milk
  • ½ c unsweetened shredded coconut
  • salt and freshly ground pepper to taste
  1. In a food processor, puree the onion, garlic, and ginger.
  2. Heat the olive oil in a large saucepan over low heat.
  3. Add the onion puree, cover, and cook about five minutes to mellow the flavor, stirring a few times.
  4. Add the spices and cook, stirring, for 30 seconds.
  5. Add the water and lentils, cover, and and bring to a simmer.
  6. Simmer 10 minutes, then add carrots. Cook, covered, another 20-30 minutes, until lentils and carrots are tender.
  7. Add the peas, coconut milk, coconut, and salt and pepper to taste.
  8. Simmer another 10 minutes to incorporate flavors. Scoop yourself a big, warm bowl of these lentils and get cozy.
Recipe by Hell Yeah It's Vegan! at