I've definitely tried my share of vegan recipes even though I'm not a vegan. I need a break from meat sometimes and lentils have been a favorite of mine, since childhood.

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They can be cooked and used in meals in so many ways. This recipe uses them in a coconut curry that I recommend you pair with rice and veggies on the side. It's filling and absolutely delicious.

Ingredients

• 1 tablespoon coconut oil (or olive oil)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth (or water)
• 1 cup red or green lentils, rinsed and drained
• 1 can (14 ounces) diced tomatoes
• 1 cup spinach or kale (fresh or frozen)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions

Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.

Add Spices: Add the curry powder, cumin, and turmeric to the pot. Cook for 1-2 minutes, stirring constantly to toast the spices.

Combine Ingredients: Pour in the coconut milk and vegetable broth. Stir in the lentils and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low.

Simmer: Cover and let the lentils simmer for about 25-30 minutes, or until they are tender. Stir occasionally and add more liquid if needed.

Add Greens: Once the lentils are cooked, stir in the spinach or kale. Cook for an additional 5 minutes until the greens are wilted.

Season: Taste and adjust the seasoning with salt and pepper.

Serve: Serve the coconut curry lentils warm, garnished with fresh cilantro and lime wedges on the side.

What do you think?

If you are in search of a tasty vegan dinner idea or not, you've got to try this recipe!