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–+ servings
Light green lentil stew in a cast-iron skillet.
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10-Minute Coconut Curried Lentils

These coconut curried lentils are the easiest weeknight dinner! They're made with pantry and freezer staples like canned lentils and frozen spinach.
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Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 3
Author: Eloïse

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
 

  • Cooked onions in a cast-iron skillet.
    Sauté the onion and curry powder in olive oil over medium-high heat until soft.
  • Lentils and cooked down spinach in a cast-iron skillet.
    Add in the drained and rinsed lentils, frozen spinach, and lemon zest. Give it a good stir.
  • Light green, creamy lentil stew in a cast-iron skillet.
    Stir in the coconut milk and lemon juice. Season with salt to taste. Enjoy with toasted bread, naan, or rice.

Nutrition

Serving: 1 serving (no bread or rice) | Calories: 388kcal | Carbohydrates: 38g | Protein: 17g | Fat: 22g | Saturated Fat: 15g | Fiber: 15g | Sugar: 7g
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