Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp turmeric powder
- 2 cups mixed vegetables (carrots, spinach, peas), chopped
- Juice of 1 lime
Instructions
- Rinse lentils under cold water until clear.
- In a large pot over medium heat, sauté chopped onion in oil until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook until fragrant.
- Toast spices (cumin, coriander, turmeric) for about 1 minute.
- Pour in coconut milk and vegetable broth; stir to combine.
- Add lentils and mixed vegetables; bring to a gentle boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Remove from heat and stir in lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to substitute red lentils for green or add seasonal vegetables like zucchini. A splash of coconut milk enhances creaminess.