Coconut Curry Lentils

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When I first started food blogging, I mainly did it to create a space where I could share recipes and what I know about food. It’s been a few months since the food blog is on, I have repeated old recipes and challenged myself to try something new. I also started to connect with other food bloggers on social media, with whom I share my passion for healthy food and cooking, and I find this incredible!

I really feel part of a community, where I get to share and learn from others too. This recipe is an example of this! And I discovered it thanks to, a website dedicated to a healthier lifestyle, including healthy food (I recommend to have a look at their page if you want to find more tips about healthy food, low-calorie meals and fitness!).

I publish here a variation of the original recipe, as I did not have all the listed ingredients: in fact, I used dried green lentils, instead of canned lentils; cardamom seeds, instead of turmeric powder; and whole cloves, instead of ground cloves.

Coconut Curry Lentils

Difficulty: Easy Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Servings: 4


Serve with


  1. Firstly, cook the lentils in boiling water according to the instructions on your package (normally it takes 20-30 minutes).
  2. Heat the olive oil in a large pan, fry the onion and garlic, finely chopped. Add in all the spices and stir well. Fry for 5 minutes and let the onion infuse with the spices (add some water if needed).
  3. Add in the tomato sauce and stir it all together. Season with salt and pepper, and cook for 10 minutes.
  4. Add in the cooked lentils and combine (alternatively, you can add the lentils halfway through their cooking time and finish to cook them in the tomato sauce for 10-15 minutes, they will get more flavour!).
  5. Finally, add the coconut cream, and gently stir it in. Adjust salt if needed. Serve hot with some boiled rice and sprinkle some fresh parsley leaves.
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