Red lentils in coconut milk .
A weeknight recipe that comes together while the rice cooks. Rich in fiber and plant protein, soft on the palate thanks to the coconut milk, and it keeps for 4 days in the fridge. The batch cooking dish par excellence.
Steps step-by-step
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Prepare the aromatics
Finely mince the onion, garlic and ginger.
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Sweat the onion
Heat the oil in a large pan. Add the onion and sweat 3 min with no coloring. Add the garlic and ginger, continue for 1 min.
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Bloom the spices
Add the curry paste and turmeric. Stir for 30 seconds so the spices release their aromas.
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Add the lentils
Pour in the red lentils (rinsed under cold water), the coconut milk and the stock. Stir, bring to a gentle simmer.
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Simmer
Lower the heat. Cover and let simmer 18-20 min, stirring from time to time. The lentils should break down into a creamy texture.
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Finish and serve
Season with salt and pepper, add the lime juice. Scatter with chopped cilantro. Serve on its own or over 60 g of wholegrain basmati rice per portion (the macros still hit the low GI target).
Nutrition values
Per serving · 410 kcal · Low GICompatible with
- Type 2 diabetes · low GI thanks to the fiber in the lentils
- Vegan · 100% plant-based
- Gluten-free · no grains, no soy
- Lactose-free · coconut milk only
- Mild reflux · adjust the ginger to your tolerance
Substitutions possible
- Coconut milk too rich? Swap 100 ml for extra stock to lighten it.
- Peanut or tree nut allergy? Coconut milk is not botanically a tree nut, but check according to your diagnosis.
- No curry paste? Use an equal-parts blend of turmeric + cumin + paprika.
