Description
Creamy Marry Me Lentils is a comforting and flavorful vegan dish featuring tender green or brown lentils simmered in rich full-fat coconut milk and aromatic spices. Enhanced with fresh spinach for a nutritious touch, this easy-to-make lentil stew delivers a creamy texture and vibrant flavors perfect for a wholesome four-serving meal.
Ingredients
Scale
Legumes & Liquids
- 1 cup green or brown lentils
- 1 can (14 oz) full-fat coconut milk
- 3 cups vegetable broth
Vegetables & Aromatics
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 cups fresh spinach
Spices
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp paprika
Other
- Olive oil for sautéing
Instructions
- Prepare Ingredients: Rinse lentils thoroughly under cool water until the water runs clear to remove any debris or dust. Dice the yellow onion and mince the garlic cloves carefully.
- Sauté Onions: Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onions and cook for about 4-5 minutes, stirring occasionally until they become translucent and fragrant.
- Add Lentils and Spices: Add the rinsed lentils to the pot along with ground cumin, turmeric, and paprika. Stir and sauté the mixture for 1-2 minutes to toast the spices and coat the lentils evenly.
- Add Liquids and Simmer: Pour in the vegetable broth and coconut milk. Stir well and bring the mixture to a gentle simmer over medium heat.
- Cook Lentils: Partially cover the pot, reduce the heat to low, and let the lentils simmer gently for 25-30 minutes or until they are tender and have absorbed the flavors.
- Add Spinach and Finish: Just before serving, stir in the fresh spinach and cook for another 1-2 minutes until the spinach has wilted into the creamy mixture. Adjust seasoning if needed and serve hot.
Notes
- Lentils do not require soaking but rinsing is essential to clean them.
- For a spicier kick, consider adding a pinch of cayenne pepper or red chili flakes.
- This dish pairs well with rice or crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
- Use full-fat coconut milk for the creamiest texture; light coconut milk will result in a thinner consistency.
