Coconut Curry Turmeric Lentils


We LOVE making lentils!! I posted videos of this lentil on my Instagram stories quite often and I get messages asking for the recipe, so here it is!! It’s probably one of our favorite dishes and I make it at least every other week. I make a HUGE pot and we eat it for 2 meals during the week. Lentils hold well in the fridge. What I usually do is we have them one night and then again on the 3rd night. That way we don’t have them two days in a row haha  This is also my go-to meal for potlucks and for meal trains. This can be made ahead of time and reheats extremely easily and well. Sometimes I add a little more broth or water when reheating but it’s not necessary. I make different kinds, but this coconut curry flavor is my jam!!

Hope you enjoy!


Coconut Curry Turmeric Lentils


  • 1 brown onion diced
  • 1 Tbs ginger grated and minced (fresh is best but the jarred kind will work too)
  • 4 cloves fresh garlic minced
  • 1 sweet potato diced (I used it in this recipe, but it’s really optional)
  • 4 cups organic green lentils (I get mine from the bulk bin) I use 6 cups when another family joins us to eat.
  • 1 TBS curry powder (I use Frontier with turmeric, paprika & fenugreek but just curry is fine too)
  • 1/2 TBS turmeric powder (more or less- add to taste depending on how much you want it to taste like turmeric)
  • 1 .24oz of tomato sauce. I use 1 bottle of bionature organic strained tomatoes no salt added.
  • 1 13.5oz can coconut milk (I used native forest unsweetened simple full fat coconut milk)
  • 1 box or .32oz low sodium Vegetable broth (just enough to go above lentils.
  • Extra 4 cups of filtered water or broth  (if needed to fill just over the lentils) Add as needed.
  • Sea salt to taste (I used pink himalayan sea salt)
  • 2 leaves of curly kale or more if you like more. I use the whole bunch.  (Chopped tiny) You can Add this in towards the end.
  • Fresh squeezed lime (Optional) I love me some lime so I squeeze half a lime in my bowl  but if you don’t like lime I would omit it  or just squeeze a tiny bit in there.
  • Red Pepper Flakes (Optional) We love to add red pepper flakes when serving. You can add it inside when cooking but only if you like spice and your kids do too! Haha

Grab a huge pot like this one with a lid and preheat it on med low heat with 1tsp coconut oil OR a little veggie broth or water if you want to go oil free. I love using my large cast iron skillet for this. Add and Sauté onion and sweet potato if adding that On medium low heat for about 5. Add ginger + garlic and cook until onion is translucent and sweet potato slightly softened. About 5-10min. Add turmeric and curry powder. Mix together. Add lentils. Mix together again for a min or so. Then add the liquids—Tomato sauce, coconut milk, vegetable broth and extra water or broth if needed to just cover the lentils. Add sea salt to taste.

Bring to a boil stirring occasionally. Once its all boiling, turn down the heat to low, add chopped kale then or towards the end and simmer with the lid on for about 40-50min or until desired tenderness is reached.  Stir occasionally and take little bites to check the tenderness of the lentils. Adjust seasoning as needed. Once you like how it taste then it’s done!

Depending on your portions sizes…This makes enough for our family of 4. 2 kids and 2 adults for 2 meals.


{ 1 comment… read it below or add one }

Mary Kay Christensen October 17, 2018 at 11:03 am

Hi Josefa…you’ll have to make some of these recipes when you come in December.

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