Coconut Lentil Curry

Coconut Lentil Curry

COOK TIME: 50 min

TOTAL TIME: 50 min


·       2 tablespoons coconut oil

·       1 tablespoon each: cumin seeds and coriander seed

·       1 head of garlic, chopped

·       2 cans of crushed tomatoe

·       2 tablespoons ginger, chopped

·       1 tablespoon turmeric

·       2 teaspoons sea salt

·       1 cup brown lentil

·       Optional: 1-2 teaspoons cayenne powder

·       1 can coconut milk

·       A few handfuls of cherry tomatoe

·       1 cup chopped cilantro


1.     Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

2.     Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.

3.     Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir through the cilantro.


The humble legume, from lentils to black-eyed peas, is a great source of flavonoids and zinc. While important for all round immune-health, zinc is necessary to enable Vitamin A to travel from the liver to the eye so that it can be used to protect the retina. In addition, a zinc deficiency may contribute to symptoms of night blindness.

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