Quick & Easy Coconut Brown Lentils (Vegan)

READY IN: 30mins
Recipe by the80srule

I love lentils and am trying to eat more of them. These would probably speed by in a pressure cooker but I've only done them the stovetop way so far. Inspired by both Indian and Indonesian cooking. You can use a 15-oz can of brown lentils to reduce the cooking time if you like, I sized it the same with 2/3 dry cup and included instructions for canned as well. The aseptic or half-gallon boxes of So Delicious coconut milk would probably work well too if you just measure out 14 oz. I use 365 Light Coconut but "light coconut milk" isn't recognized in the ingredient database. "Brown lentils" also aren't recognized? 1/3 cup each of brown and green lentils would also be cool!

Top Review by Lalaloula

WOW, what a yummylicious dish! Loved the combination of the earthy lentils with the sweet coconut milk and the Indian/Indonesian spices. I will surely make this again!
THANKS SO MUCH for sharing this recipe with us, the80s!
Made and reviewed for the Asian Tag Game October 2010.

Ingredients Nutrition


  1. Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
  2. Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
  3. Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.

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