These hearty lentils are stewed in creamy peanut butter and coconut milk. They’re a vegetarian, one-pot wonder that is perfect for Meatless Monday!
While some people can’t wait for the first signs of autumn and all the pumpkin-spiced goodness that comes with it, seeing the summer come to an end is not really something I look forward to. I love warm, sunny days and carefree picnics in the park. Hibernating inside while wearing thick sweaters and watching series is not my thing.
If there’s something that makes the change of season more bearable, however, it’s the food. Thick soups, rustic stews, steaming mugs of tea or hot chocolate, and comforting curries are totally my jam. And when it comes to curries, this peanut-lentil variation is definitely at the top of my list of favorites. Perhaps it’s partly because I have a special place in my heart for lentils, which my mom always cooked on Sundays for lunch while I was growing up. That, and the fact that I swoon over anything with peanuts!
Infused with punchy fish sauce, zesty lime juice, and spicy sriracha, the hearty flavors in this curry are balanced by a dash of creamy coconut milk, which makes every bite decadently rich and totally crave-worthy. The finishing touch is crunchy peanuts and earthy cilantro. Believe me when I say this is a dish you’ll be making on repeat throughout the colder months!
An ode to lentils
Lentils, which come in various colors such as green, brown, red, yellow, and black, are a wonderful and healthy addition to your diet. Not only are they full of protein and fiber, but they are also a good source of vitamins and minerals. Vegetarians and vegans often turn to lentils, but it’s about time we all learned to enjoy them!
Because of their hearty texture and ability to absorb flavors, lentils are great in more than just soups. They’re an excellent meat replacement in vegetarian chilis or Bolognese-style pasta dishes, for example. I also use them instead of ground beef in my shepherd’s pie and mix them with finely chopped onions, garlic, and breadcrumbs to make delicious lentil burgers. I’ve even made a French-style pâté with lentils and mushrooms! Of course, they’re also perfect in aromatic curries such as this one and spicy stews such as an Indian dal.
Whether you’re looking for ways to introduce more legumes into your diet or reduce your meat consumption, lentils are an ingredient worthy of a place in your pantry.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze this dish in freezer-safe containers for up to 4 months. Thaw in the fridge overnight and reheat either on the stovetop or in the microwave.
Serving suggestions
Nothing pairs quite as well with a hearty curry such as this one as some fluffy Basmati Rice or aromatic Coconut-Cilantro-Lime Rice. Vibrant Turmeric Rice is another great option, as is fiber-rich and nutty Brown Rice. If you’re looking for a lower-carb option, this Cilantro-Lime Cauliflower Rice will work well with this dish.
In the mood for something a little different? Scoop up this curry with chunks of warm Naan.
Ingredients
- 1/2 tablespoon coconut oil
- 1/2 cup onion chopped
- 1 teaspoon garlic minced
- 1/2 cup lentils
- 2 cans reduced-fat coconut milk (13 ounces each)
- 6 tablespoons natural peanut butter
- 1 tablespoon coconut sugar
- 1 teaspoon paprika
- 1 tablespoon + 2 teaspoons fish sauce
- Juice of 1 large lime
- Pinch of red pepper flakes
- Pinch of salt optional
- 2 teaspoons sriracha or to taste
- 1 large bunch of fresh spinach
- Cilantro for garnish
- Chopped peanuts for garnish
Instructions
- In a large saucepan, melt the coconut oil over medium heat. Add in the onion and garlic, and cook until lightly golden brown, about 2 minutes.
- Add in the lentils plus 1 can of coconut milk and only 1/2 cup (not half the can) of the additional can. Stir and reduce the heat to medium or medium low, so that the coconut milk is just lightly simmering. Simmer, uncovered, until the lentils are tender, about 35-40 minutes.
- Once the lentils have cooked, add in 2 additional tablespoons of the coconut milk along with the peanut butter, coconut sugar, paprika, fish sauce, lime juice, red pepper flakes, optional salt, and sriracha. Stir well and add in the spinach. Cover and cook until the spinach has wilted.
- Serve and garnish with cilantro and chopped peanuts.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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