You know those nights when takeout is so tempting but you’re trying to be a reasonable adult and use what’s in your kitchen? This recipe is for exactly that.
These coconut curried lentils are cozy, punchy, lemony, and made with pantry and freezer staples. We’re talking canned lentils, frozen spinach, and coconut milk. No whole spices. No complicated steps. No “simmer for 45 minutes” situation. Just fast flavor with minimal effort 🙌
Without a doubt, this is the quickest recipe on the blog (along with these 10-min harissa chickpeas). Like, "blink and it’s ready" level quick. It’s one of those dishes you can whip up anytime, as long as you’ve got a few key staples on hand.
Canned lentils and coconut milk in your pantry? Yes! Frozen spinach in the freezer? Perfect. A lemon in the fridge (or even bottled lemon juice if we’re being real) will totally do the trick.
And the best part? The brown lentils hold their shape beautifully and have the perfect bite. No mushy lentils here. And the curry powder and lemon juice give the whole dish a punchy, bright flavor without being too rich.
Step-by-step instructions
- Sauté the onion in olive oil and curry powder (garam masala works, too) until soft. Yep, we're adding everything to the pan at once. Just keep an eye on them and stir frequently to prevent them from burning.
- Stir in the lentils, frozen spinach, and lemon zest.
- Pour in coconut milk and lemon juice, season with salt, and stir. Done!
- Serve with toasted bread, naan, or rice. But turns out rice is my least favorite option with this dish, even though it's the one pictured in this photo (oups!).
This recipe is super forgiving. Added a splash more coconut milk than planned? No biggie. Just balance it with an extra squeeze of lemon.
Want to measure the spinach with your heart? Please do. Feeling spicy? Toss in some red pepper flakes. You really can’t mess it up.
It makes great leftovers, too. You can easily store these coconut curried lentils in the fridge in an airtight container for up to 4 days.
The recipe
10-Minute Coconut Curried Lentils
Ingredients
- 1 small yellow onion
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- 14 oz (400 g) canned brown lentils
- 7 oz (200 g) frozen spinach
- ½ can (200 ml) full-fat coconut milk I use a small 200 ml carton
- Zest of ½ lemon
- Juice of 1 lemon
- Salt to taste
Instructions
Sauté the onion and curry powder in olive oil over medium-high heat until soft.
Add in the drained and rinsed lentils, frozen spinach, and lemon zest. Give it a good stir.
Stir in the coconut milk and lemon juice. Season with salt to taste. Enjoy with toasted bread, naan, or rice.
Nutrition
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