Description

This vibrant and comforting recipe features saucy lentils cooked with aromatic spices like turmeric, coriander, and cumin, enriched with creamy coconut milk and the fresh fragrance of curry leaves. Ideal as a hearty vegan meal, it combines caramelized onions, garlic, ginger, and a gentle heat from green chili, simmered to tender perfection. Perfect served on its own or as a side dish, these lentils are nutritious, flavorful, and great for meal prepping.

Ingredients

Scale

Spices and Herbs

1 tsp black mustard seeds
8 fresh curry leaves
2 tsp ground turmeric
1½ tsp ground coriander
2 tsp ground cumin
1 tsp nigella seeds
1 green chilli, deseeded if preferred

Produce

2 large onions, finely chopped
6 garlic cloves, finely chopped
40g ginger, grated

Liquids and Fats

3 tbsp ghee, or coconut oil to make it vegan
1.2 litres vegetable stock (ensure vegan if needed)
400ml can coconut milk

Dry Goods

600g dried puy or green lentils, rinsed

Instructions

Heat fat and cook aromatics: Warm the ghee or coconut oil in a large, deep saucepan over medium-high heat. Add the finely chopped onions, black mustard seeds, and fresh curry leaves along with a pinch of salt. Cook for 8-10 minutes, stirring frequently until the onions are caramelized around the edges and the mustard seeds have popped, releasing their fragrance.
Add spices and cook: Stir in the finely chopped garlic, grated ginger, deseeded green chili, ground turmeric, ground coriander, ground cumin, and nigella seeds. Reduce the heat to medium and cook for 3-4 minutes, stirring occasionally, until the mixture is aromatic.
Add liquids and lentils: Pour in the vegetable stock and coconut milk. Rinse the coconut milk can with water and add that to the pan to maximize the rich coconut flavor. Stir in the rinsed lentils, ensuring they are evenly covered by the liquid.
Simmer until tender: Bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to a saucy consistency. Season with salt to taste.
Serve or store: Divide the lentils into three portions. This dish can be served immediately as a comforting meal or chilled and stored in an airtight container for up to five days. It also freezes well for up to three months.

Notes

For a vegan version, use coconut oil instead of ghee.
Deseed the green chili for less heat or leave seeds in for spicier flavor.
Ensure vegetable stock is vegan if needed.
You can substitute puy lentils with green lentils but cooking times may vary.
This dish keeps well refrigerated for up to five days and freezes well for meal prep.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired

Keywords: coconut lentils, curry leaf lentils, turmeric lentils, vegan lentils recipe, saucy lentils, Indian lentil curry, puy lentils recipe, coconut milk lentils