DinnerSep 25, 20261 min read

Coconut Curry Green Lentils

Name: Coconut Curry Green Lentils
Ingredients: 1 c. Clear Creek Green Lentils; Splash olive oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tsp cumin; 2 tsp turmeric; 1 tsp ground coriander; 1 can (14 ounces) full-fat coconut milk; 1 ¼ c. vegetable or chicken broth. Add more if you’d prefer a soupier dish.; Salt and pepper to taste; Toppings such as cilantro, fresh lime, and plain yogurt

With fall officially here we are leaning into our legumes for cozy soups, curries and stews. This week we are highlighting our Clear Creek Green Lentils. They are excellent in a warm sauce or soup because even once they're cooked and tender, they still hold shape and texture. We also love the warm, peppery flavor they bring to every dish!

The Perfect Partner for Bold Flavors

We love them in highly flavorful foods because they act as a kind of scaffolding, and give each bold element something to 'stick to': every bite comes together cohesively and no individual ingredient overpowers the rest. They soak up the flavors of whatever they're cooked with, and add excellent fiber and plant-based protein to every meal.

A Cozy Coconut Curry

This cozy, aromatic dish blends the richness of a coconut curry with the heartiness of lentils. It starts with a classic base of yellow onion, garlic, and fresh ginger, sautéed in olive oil until soft and fragrant. Earthy and tangy cumin, turmeric, and coriander combine to form a deeply flavorful spice foundation. Try adding chopped carrots, potatoes, or squash, and strips of chicken to turn this creamy daal into a stew.

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Coconut Curry Green Lentils

Maureen O'Callaghan

Serve warm over rice with a dollop of plain yogurt to balance out the warmth of the spices. Top with fresh cilantro and fresh lime juice to bring the whole thing together.

Ingredients

1 c. Clear Creek Green Lentils
Splash olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp fresh ginger, grated
2 tsp cumin
2 tsp turmeric
1 tsp ground coriander
1 can (14 ounces) full-fat coconut milk
1 ¼ c. vegetable or chicken broth. Add more if you’d prefer a soupier dish.
Salt and pepper to taste
Toppings such as cilantro, fresh lime, and plain yogurt

Directions

Rinse lentils in a fine mesh strainer and allow to drain until they’re needed.
Over medium-low heat in a large saucepan or dutch oven, add olive oil and onion. Sauté a few minutes until soft, stirring frequently enough that nothing sticks to the pan. Stir in the garlic, ginger, and spices and cook for another minute or two until fragrant.
Add the coconut milk and broth and mix well before adding the lentils. Stir to make sure lentils aren’t clumped together, increase heat to medium, and bring the mixture to a gentle boil. If you’d like to add diced chicken or other vegetables, now is the time.
Cover the pan with a lid, reduce the heat to low, and leave to simmer for about 30 minutes until the lentils (and any additional veggies) are tender and the daal is creamy. If you’ve added chicken be sure it’s cooked through.
Season with salt and pepper to taste, and serve warm over rice.