(Vegan) Easy Coconut Green Curry Lentils

Adapted from KitchenLabProject

A couple of notes about lentils. First off, rinse them well until the water runs clear. Secondly, since they are small don't try to use a strainer with larger holes (Yes, I know this is obvious but still). Finally, wet lentils stick to everything. Try to get them in the right pot the first time. I found a spatula is the best tool for transferring them.


Serves 4

1 ½ cups green lentils, rinsed and picked over (I used Bob's Red Mill Petite French Green Lentils)

1 teaspoon grated fresh ginger

2 to 3 tablespoons green curry paste (adjust according to taste)

1 teaspoon turmeric

3 ½ cups water

1 tablespoon tomato paste

1 teaspoon salt

2 tablespoons olive oil

2 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon Garam masala

¾ cup coconut milk (I used BPA-free Natural Value)

2 cups fresh spinach, stems removed and roughly chopped

Chopped fresh cilantro (or parsley) for garnish


Place lentils, ginger, curry paste, turmeric, and water in a large saucepan. Bring to a boil, lower to a simmer, and cook for 10 minutes. Add tomato paste and continue cooking for further 10 minutes. Stir in salt and remove from the heat. Set aside.

Heat olive oil in a small saucepan over medium-low heat, ddd garlic, cumin, coriander, and Garam Masala and sautè for 30 seconds, until fragrant.

Remove from the heat and stir into the lentils.

Place lentils back over medium heat, stir in coconut milk, and cook for further 10 minutes or until lentils are cooked through but not overdone. If at any point the lentils look like they're boiling dry add more coconut milk, a couple of tablespoons at a time. You want the lentils to be creamy, not soupy.

Add spinach and cook for further 30 seconds, until just wilted.

Sprinkle over with fresh chopped cilantro and serve!