1-Pot Spicy Coconut Red Lentils

Top-down view of casserole dish with 1-Pot Spicy Coconut Lentils

Prep Time 10

Cook Time 20

Servings 4.5 cups

Calories 596 kcal

Ingredients

▢ 1/3 cup carrot, finely diced
▢ 1/3 cup ginger, finely diced
▢ 1/3 cup jalapeno pepper, seeded and finely diced
▢ 300 grams red lentils
▢ 3 cups coconut milk
▢ 1/2 cup orange juice
▢ 1 teaspoon orange zest
▢ 1/2 cup dried mango, apricot, or peach, cut in thin strips
▢ 3 cups fresh spinach

Instructions

Put the coconut milk, red lentils, jalapeno, ginger, and carrot into a pot. Bring to a boil then reduce down to a simmer. Stir every few minutes and cook until the coconut milk is mostly absorbed, about 10-15 minutes.
Stir in the spinach, orange juice and zest, and dried apricots (or peaches or mangoes). Cook for 5 minutes, until the spinach is wilted and the orange juice is absorbed.
Taste the lentils. They should be easy to bite through. If not, add about 1/4 cup of water to the pot and cook until absorbed and then taste again. [Repeat as needed. Older lentils may take longer to cook.]
Once the lentils are cooked to your liking, add salt to taste. I usually add at least 1/2 teaspoon, but start with less and add more if desired.

Notes

Reducing the fat (reducing the coconut milk)

If you want to reduce the fat in the recipe, you can use less coconut milk, replacing it with water, or unsweetened plant-milk. Obviously, the ratio will effect the flavour.

Substitutions for red lentils

I have not tried this recipe with other colours of lentils, but I think yellow lentils would work as well. The cooking time may vary if you use different lentils. Do not use green or black lentils or any other lentil that keeps it shape during cooking.

Nutrition