Coconut Curried Lentils | New Seasons Market

Coconut Curried Lentils



  • 1 tablespoon butter or ghee
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon muchi curry or curry powder of your choice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 4 cups gluten-free chicken or vegetable broth
  • 1 cup dry lentils, rinsed
  • 1 small head cauliflower, chopped
  • 1/2 teaspoon salt
  • 1 can full fat coconut milk
  • cilantro, chopped (optional, for garnish)
  • cashews, toasted & chopped (optional, for garnish)


  1. Heat a soup pot or large saucepan over medium heat. Add butter or ghee, and sauté onions and garlic for 2 minutes. Add spices and stir to coat onions and garlic thoroughly. Add broth and lentils and cover. Bring to a boil, turn back heat, and simmer for 30 minutes. Add cauliflower, salt, and coconut milk, and simmer for 15 more minutes. Serve in bowls with cilantro and cashews.


from the NSM Nutrition Team recipe box

dairy-free, gluten-free, nightshade-free, vegetarian