Half-Portion Coconut Curry Lentils with Cilantro
A protein-packed lentil curry made with half the typical coconut milk for subtle sweetness, featuring perfectly cooked lentils and fresh cilantro garnish. This indian-inspired vegetarian (vegan) ready in about 45 minutes pairs (uncooked) brown lentils, (light) coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (uncooked) brown lentils
- 1/2 cup (light) coconut milk
- 1 tbsp curry powder
- 1/4 cup finely chopped onion
- 1 tbsp grated ginger
- 1 clove minced garlic
- 1 1/2 cups vegetable broth
- 2 tbsp finely chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then combine with 1 1/2 cups vegetable broth in a pot, bringing to a boil over high heat.
- Step 2: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy, stirring once halfway through.
- Step 3: While lentils cook, heat a small skillet over medium heat, add 1/4 cup chopped onion and sauté for 4 minutes until soft, then stir in 1 tbsp grated ginger and 1 minced garlic clove, cooking for 1 minute until fragrant.
- Step 4: Add 1 tbsp curry powder to the onion mixture and cook for 30 seconds to toast the spices, then stir into the lentil pot.
- Step 5: Stir in 1/2 cup coconut milk and simmer uncovered for 5 minutes until slightly thickened, stirring occasionally. Stir in 2 tbsp chopped cilantro just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Portion Coconut Curry Lentils with Cilantro take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Portion Coconut Curry Lentils with Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (uncooked) brown lentils from drying out.
Can I substitute ingredients in Half-Portion Coconut Curry Lentils with Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Portion Coconut Curry Lentils with Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Portion Coconut Curry Lentils with Cilantro vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
