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Coconut Spiced Red Lentils

  • Author: Michelle Burns
  • Yield: 4 servings (420 g/serving) 1x


  • 2 Tbs coconut oil
  • 1/2 small onion, diced
  • 4 cloves garlic, minced
  • 1-inch fresh ginger, minced
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp turmeric powder
  • 1/2-1 tsp red pepper flakes (depending on desired heat)
  • 1 small sweet potato, diced
  • 1 1/2 cups cauliflower florets
  • 1 cup dry red lentils
  • 1 can full-fat
  • coconut milk
  • 1 15 oz can crushed tomatoes
  • 1 1/2 cups vegetable broth
  • 1 cup spinach, kale, or collards (OPTIONAL)


  • In a large Dutch oven or saucepan, heat the oil over medium-high heat.
  • Add the onion and sauté until translucent.
  • Add in the fresh garlic and ginger and sauté until fragrant.
  • Add the cumin seed and coriander and bloom spices, about 1 minute
  • Add garlic powder, ginger powder, and turmeric.
  • Stir well and add in the sweet potato and cauliflower and stir well to coat in the spices.
  • sauté 2-3 minutes, stirring occasionally to coat the vegetables.
  • Add in the lentils, stir well to coat in the spices.
  • Add the tomatoes, coconut milk, vegetable broth, and pepper flakes.
  • Stir well until combined.
  • Bring the mixture to a low boil, then reduce heat to a simmer.
  • Cover and cook for 20-30 minutes until the lentils are tender.
  • Serve with rice or naan
  • Top with cilantro when serving


Source: Vegan and Plant Based Recipes


  • Serving Size: 420 g
  • Calories: 1189
  • Fat: 111.4g
  • Carbohydrates: 45.48g
  • Protein: 16.27g
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