This spicy curry lentil dish is irresistible and screams healthy, vegan, gluten-free, delicious and affordable. It’s a great source of protein, fiber and a host of other nutrients. All of that combined will make you want to keep lentils in your pantry at all times.
While I was visiting my friend in Jamaica, she made these spicy curry lentils with scotch bonnet pepper, fresh vegetables, curry and other spices. Before I knew it, I was licking the spoon and going back for more. I knew then that I had to add this recipe to my repertoire. This spicy curry lentils dish is made with creamy coconut milk for an added burst of flavor and a perfect compliment to the heat from the scotch bonnet.
Lentils are probably one of the most versatile legumes, they’re gluten-free and are a great meat alternative. There are many different types of lentils and they all vary in nutrients.
For this recipe, I’m using Manitou gluten-free french lentils. They are much firmer and hold their texture and shape even after cooking. I sauté the fresh vegetables, before adding the curry powder and some crushed pimento/allspice. I then add the coconut milk, a little water and the lentils. That’s it! See the full recipe and instructions below.
Spicy Curry Lentils
- Medium Sauce Pan
- 2 Cups French Green Lentils-washed
- 1 Small Scotch bonnet pepper
- 1/2 Cup Coconut milk
- 2 Tbsp Extra virgin olive oil
- 3-4 cups Water-add more if needed
- 1/2 Cup Red sweet pepper-chopped
- 1/2 Cup Yellow sweet pepper-chopped
- 1/2 Cup Green sweet pepper-chopped
- 1/2 Cup Carrots-chopped
- 2 Stalks Scallions-chopped
- 2 Cloves Garlic-grated
- 1 Tsp Fresh ginger-grated
- 1 Tbsp Curry powder
- 1 Tsp Pimento/allspice-crushed
- 3-4 Sprigs Thyme
- Salt and pepper to taste
- Heat extra virgin olive oil and add sweet peppers, scallions, carrots and saute for a few minutes before adding the garlic and ginger and scotch bonnet. Saute for a few minutes on medium to low heat.
- Stir in curry powder and pimento/allspice. Stir until fully combined and cook for another 3-5 minutes.
- Pour in coconut milk and stir to combine before adding lentils and water . Add thyme and stir to combine all ingredients.
- Simmer on low heat for 25-30 minutes. Checking continuously if you need to add more water. Lentils are done when they are tender. Be careful not to overcook.
- You can add half of the scotch bonnet pepper if you don’t want it too spicy or you can leave out the seeds and membrane.
- If you’re using another type of lentils you will need to check cooking instructions and timing on the packaging.
- If you’re using canned coconut milk, be sure to shake it well before pouring 1/2 cup.
This recipe is easy and you can keep it in the fridge and enjoy for the next few days. We ate this as lettuce wraps one day. We also stuffed the lentils in a “pita” and topped with lettuce, tomatoes and homemade avocado dressing. So delish…
Do you like lentils? How do you like to eat them? Comment below and share.