Let’s talk lentils.
Just by talking about them, I think we’re getting the week off to a healthier start than we otherwise would. Don’t you?
It is, of course, the week of Valentine’s Day, so I have a hunch we’re all going to be eating our fair share of chocolate over the next few days. It can’t hurt to eat some green stuff now, before the Hershey’s kisses and Ferrero Rochers set in. (Mmmm Ferrero Rochers.)
Lentils are one of my favorite bases for a quick and healthy meal. They’re filling yet light, chock full of protein, take on pretty much any flavor you want, and taste great with lots of veggies. Lindsay from Pinch of Yum is in love with lentils too, and her lentil creations are some of my favorites. A little while ago I was craving some gingery lentils, and this is the dish I came up with.
This is a great weeknight meal, and to make it even quicker, you can cook your lentils ahead of time. (I usually do this the night before, or in the morning while I’m showering and getting ready.) Everything comes together very quickly once the lentils are cooked, so you can have dinner on the table in 15 minutes if you plan ahead! Now that is a great start to the week.
Thai Coconut Lentils with Kale
Serves 3-4
Ingredients:
1 cup dried green or brown lentils
1 Tbsp coconut oil
2 Tbsp tom ka paste (spicy coconut paste, found in Asian markets)
2 small cloves garlic, minced
2 Tbsp minced or grated ginger
6 green onions, sliced, divided
1 14-oz can lite coconut milk
1 bunch curly kale, rinsed and torn into bite-sized pieces
Instructions:
Cook lentils according to package directions. (I like to bring mine to a boil with 1 1/2 cups water, simmer for 40 minutes, then drain excess water.) This can also be done ahead of time.
Heat coconut oil in a large pan or skillet over medium heat. Once melted, mash the tom ka paste into the coconut oil. Stir in the minced garlic and ginger and half of the sliced green onions. Saute until fragrant, about 30 seconds to a minute. Stir in the coconut milk and heat through. Once hot, add the kale and cooked lentils. Continue sauteing, stirring frequently, until kale leaves are softened and bright green.
Serve immediately, topped with remaining green onions. Enjoy!
Time:
50 minutes (15 minutes if the lentils are already cooked)
This looks so healthy and full of great flavours. I love kale!
I love pretty much everything going on here, sounds amazing! (Except Kale, which for some reason I’ve still never tried.) Will have to put this on the list and finally try something new! :)
You have incorporated pretty much all of my favorite “healthy” ingredients! I love lentils and kale and curry gets me every time :) This looks like an awesome addition to this chocolate-filled week.
Kale and lentils with coconut oil/milk – this recipe is a must try for me! Three of my favorite things haha! I’m new to your blog and glad I found it!
I’m loving lentils these days. This recipe sound amazing!
i too love the heartiness of lentils…the addition of the cocount milk sounds so good & interesting!
Do you ever use canned lentils? Or do you prefer to cook the dry lentils?
I’ve never used canned lentils, but you could definitely use them here to save time, too!
I love lentils and I love coconut milk-based sauces, sooo what I’m saying is you pretty just made my perfect Meatless Monday meal!
Lentils rule my world! I could eat them plain right out of the pot. Curry is pretty much awesome too. Kale and coconut milk? Yea, I love them too. This recipe is fantastic.
That looks so healthy and satisfying. I love using lentils. I usually find that by the time I’m done prepping everything else for dinner the lentils are finished cooking.
Aren’t lentils the best? They are so tasty and I love how high in protein they are. What a great idea to make a Thai version of them!
I don’t eat lentils as much as I should or want to. I might just try this recipe out–looks wonderful.
Love your recipes.. Thank you!
Thanks Julie!