These Coconut Curried Green Lentils might be the easiest, best-tasting lentil recipe I have! With tender, highly flavored lentils in a creamy coconut milk sauce, they’re SO delicious. Just a few ingredients in this one-pot recipe!

This recipe for Coconut Curried Green Lentils is one of those recipes that’s so convenient to have in your back pocket. Whether you haven’t been to the grocery store lately or are just looking for something easy to put together, chances are, you’ll have all the ingredients you need in your pantry for these coconut curried lentils.

Table of Contents

The Story Behind the Recipe

This coconut curried lentils recipe has been a favorite for years! I first stumbled upon a version of the recipe in the cookbook Small Victories by Julia Turshen (buy it here on Amazon [affiliate link]). Lentils simmer in sautéed onion, coconut milk, water, and spices – and I’ll be honest, the recipe is so simple that the first time I tried this recipe, I expected to be underwhelmed – or at least just whelmed. But I took one bite and was floored at the deliciousness!

A white skillet full of coconut curried lentils. A wooden spoon stirs the curry.

Turshen’s recipe calls for split red lentils, which makes for a faster recipe, but the lentils don’t keep their shape. Other versions call for half split red lentils and half French green lentils, which is a combo I’ve made many times and is the best of both worlds.

A pan of Coconut Curried Green Lentils along with a bowl full of Coconut Curried Green Lentils with white basmati rice on a white plate. Naan is perched alongside.

For the version I’m sharing today, and the version I make most frequently, it’s all French green lentils. I also tend to use veggie broth instead of water for another layer of flavor, but it’s not strictly necessary.

Ingredients for coconut curried lentils.

Ingredients

  • French green lentils – There are many types of lentils, but French green lentils are one of my faves! They’re smaller than standard green lentils, and hold their shape for excellent texture in dishes like this Coconut Curried Green Lentils recipe. You can use another type of lentil, too, but cooking time may vary.
  • Olive oil – For sautéing the onion and spices.
  • Onion – asdf
  • Spices – Ground cumin, ground turmeric, ground coriander, and cayenne pepper (optional, but nice for an added touch of heat)
  • Ginger
  • Garlic
  • Coconut milk – I like the richness of full-fat coconut milk for these curried lentils, but lite coconut milk will work, too.
  • Vegetable broth – I like the extra flavor that veggie broth brings to the table, but water will work, too.
  • Salt – I like to use kosher salt in my cooking. This recipe calls for a teaspoon, but you can add more or less to taste.

Adaptations/Variations

  • Coconut Curried Red Lentils: Sub in split red lentils. You’ll want to reduce the cooking time, and keep in mind that they will not hold their shape so the result will be more homogenous and cream, but the taste will still be amazing!
  • Swap in brown lentils or another lentil; the recipe will work, but the cooking time may change. Keep a close eye on it and add more liquid if needed.

How to Make Coconut Curried Green Lentils

These coconut curried lentils are so easy to make! Just set a large pan or pot over medium-low heat and sauté the onion, spices, garlic, and ginger.

Then add the lentils, coconut milk, broth, and salt.

Onion and spices are sautéed for coconut curried lentils.

At this point, you’ll simmer it for quite awhile until the lentils are tender. The curried lentils will thicken while cooking into this glorious pot of lentil goodness!

Serve with rice, a dollop of plain yogurt, cilantro, and naan for tastiest results.

A white skillet full of coconut curried lentils on a white background.

Tips for Success

  • Don’t boil it! Coconut milk can be fussy and will “break” if it’s cooked at too high of heat for too long. Just a low, steady simmer is perfect.
  • Watch your lentils closely and add more liquid if needed. Sometimes the liquid will cook off too fast and the lentils need more time – and liquid – to cook perfectly.
  • Peel your ginger with a spoon – I have to throw this tip in there because it’s borderline life-changing! Use the edge of a spoon to get the peel off of fresh ginger. I find I waste way less of the ginger peeling it this way than when I use a knife.
A rustic pottery bowl full of Coconut Curried Green Lentils with rice. A gold spoon is set alongside and naan is perched alongside. Cilantro and a white napkin are in the background.

Can I Freeze Coconut Curried Lentils?

Yes, the leftovers freeze really well. Just place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and warm gently over the stove.

More Curry Recipes

A hand scoops naan into Coconut Curried Green Lentils and yogurt.
5 from 3 votes

Coconut Curried Green Lentils Recipe

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Author: Kare
Yield: 6
An easy one-pot pantry recipe! You probably have all the ingredients on hand to make these creamy, savory, perfectly spiced lentils. Best served with creamy plain yogurt and naan for delicious scooping!
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Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion (diced)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic (minced)
  • 1 cup French green lentils (rinsed)
  • 13.5 ounces coconut milk (1 can)
  • 2 cups vegetable broth
  • 1 teaspoon kosher salt (plus more to taste)

Instructions

  • Set a large saute pan or pot over medium-low heat. Add the olive oil. When warm, add the onion, cumin, turmeric, coriander, and cayenne pepper. Sauté the onion and spices, stirring occasionally, until the onion is soft, 5-6 minutes.
  • Add the garlic and ginger and sauté for one more minute.
  • Add the lentils, coconut milk, broth, and salt and stir to combine.
  • Increase heat to medium and, once the mix is simmering, lower the heat to continue simmering, uncovered. There will be a lot of liquid at first, but the lentils will soak up some and some will cook off.
  • Cook, stirring occasionally, until the lentils are tender, about 40 minutes. If the mixture begins to dry out before the lentils are cooked through, add another splash of vegetable broth or some water. By the end, the curried lentils should be thickened but still loose, like the consistency of risotto. Taste and add more salt if desired.
  • Serve with rice – I recommend white basmati rice, brown basmati rice or cauliflower rice. Naan, a dollop of plain yogurt and some fresh cilantro leaves are excellent, too.

Notes

Nutrition info does not include toppings

Nutrition Facts

Serving: 1g, Calories: 320kcal, Carbohydrates: 24g, Protein: 10g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 713mg, Potassium: 180mg, Fiber: 10g, Sugar: 2g, Vitamin A: 189IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 5mg

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