I think lentils are the ultimate satisfying comfort food.
Adarsh, however, grew up on them and turns his nose up at them like a 3 year old refusing stinky, overcooked broccoli. Lentils and soup – two foods I love and this man hates. Deep sigh.
After years of trying, I think I’ve finally brought him over to my side of the lentil fence. I don’t know what it is about this recipe that he likes so much – maybe the fragrant coconut milk? Maybe the toasty little coconut ribbons I showered over his plate? Maybe the absence of heavy spices typical to Indian dahl curries?
I’m not going to overanalyze, I’m just excited that he enthusiastically gobbled up lentils three days in a row. They are going to be on a bi-weekly rotation now, I think…
I used split red lentils in this recipe, but you can use any lentil variety you like or have on hand. The lentils are cooked separately in boiling water before being simmered into the flavourful sauce, so you can easily adjust the cooking time.
Related: How to Make Crazy Good Authentic Indian Chai Tea
In other news, I broke a rib. Bathing the baby. With bubbles and rubber duckies and extra-soft washcloths. BROKE a RIB.
I lost my balance and toppled ribs-first into the side of the bathtub. It really hurts, in case you were wondering what it feels like.
This is my second broken bone in 3 months (pinkie toe casualty in November). Once I regain full range of motion I’m going to bubble wrap myself.
My Indian Husband’s Favorite Recipes
Put some of Adarsh’s favs on your must-make list:
- The Chicken Korma that he says will change your life.
- Best-Ever Creamy Butter Chicken (one of the most popular recipes on the website!)
- Easy Homemade Butter Paneer (the vegetarian version)
- Saag Paneer (the tastiest way to eat a pound of spinach)
- Flaky Homemade Potato Samosas, Chicken Samosas and Samosa Pie (we really love samosas)
- The Butter Naan Recipe that went totally viral
- Creamy Madras Lentils (the ultimate vegetarian comfort food)
- Amma’s special Masoor Dal and Indian Chickpea Curry Recipe
- Malai Kofta (paneer and potato balls in creamy tomato sauce). It’s my favorite dish to order in an Indian restaurant and even better homemade!
- Indian Chai (tea the authentic Indian way)
- Paratha (flaky, layered Indian flatbread)
Coconut Curried Lentils
Ingredients
- 2 cups dried red lentils or any lentil variety (OR 4 cups canned)
- ¼ cup coconut or vegetable oil
- 1 medium onion chopped
- 5 cloves garlic minced
- 1½ tbsp finely grated ginger packed
- 2 tsp mustard seeds you may substitute whole cumin seeds, or same amount ground cumin
- 1 tsp turmeric
- ½ tsp cayenne
- 2 cups diced tomatoes canned or fresh
- 1 400- mL can coconut milk
- 1 tbsp kosher salt or 1½ tsp table salt, or to taste
- 2 tbsp finely chopped cilantro plus more for serving
- 1 cup dried coconut ribbons optional
Instructions
- Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tender – 30-45 minutes depending on type and how fresh they are.
- Meanwhile, heat oil over medium heat in another large pot or dutch oven. Add onion and cook until soft and golden, about 15 minutes – don’t rush this step; reduce heat of onions are browning too quickly.
- Stir in garlic and ginger, cook 1 minute. Add mustard seeds, turmeric and cayenne; cook until fragrant, about 2 minutes (be careful, mustard seeds may pop). Stir in tomatoes and coconut milk; reduce heat to low and simmer until lentils are finished cooking.
- Meanwhile, preheat oven to 350 degrees F. Spread coconut ribbons on a baking sheet and toast until golden brown, approximately 6 minutes (but watch closely, they burn fast!).
- Add fully cooked lentils to coconut sauce and give a good stir. Season with salt by pinches, then simmer on for 10 minutes. Stir in cilantro. Serve topped with toasted coconut and sprinkled with more cilantro.
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This was very good. Glad I tried it. However, my red lentils were cooked in a matter of minutes after adding them to the boiling water, resulting in a very mushy “slop”- threw them into the composting. The cooking directions on the bag said to boil, then simmer for 15 minutes. Still would have been mushy.
So I decided to make the sauce and add the dried lentils at the end and let simmer in the covered pot for about 20 minutes at very low heat (I had to add a little more coconut milk to keep it from sticking). Even at that, the lentils were not entirely cooked but we could still eat and enjoy this meal. Definitely want to make it again, but wondering how I should cook the lentils.
Hi Louise, it sounds like you used red lentils, which become almost sauce-like in texture. There’s no getting around it, that’s just how they are. If you prefer firm, distinct lentils, use brown lentils or canned lentils.
Have you ever tried this in an instant pot (saute the onions and spices, then add everything else (including lentils) and just cook together)? Do you think there are reasons not to try it that way? I’m just thinking it would save a lot of time and effort. Thanks!
Hi Willow, yes I use the instant pot all the time for the lentil cooking part. We do that part separately in this recipe. I’ve never experimented with doing it all together and cooking the lentils right in the sauce. It would take some figuring out to get the quantity of water right so the lentils don’t trigger a burn warning and the sauce isn’t too watery. I’d still to doing the lentils in the IP first, separately, then the sauce on the stove as they cook.
This recipe was so yummy! My husband loved it and my Indian auntie was impressed with my cooking it. 😁 I’ll be making it over and over!!!! It was yummy with roti and raita too!!!
I’ve made this recipe many times. It’s delicious. Highly recommend!
I have made these several times! They are so good and I always go back for seconds. I do increase the spices a little bit, but they never disappoint!
Made this dish tonight and we all enjoyed it. Was a little more soupy than your photos but was delicious. Really liked the toasted coconut flakes.