French Lentil Coconut Curry With Spinach

Although any kind of Lentils are my favorite way to get protein in my diet. I have to admit I’ve never tried French lentils until very late in my adulthood. Best part about them it’s the flavor; it’s nutty and peppery with earthly flavor. You can use them in soups, salad and curry. I tried them in a Coconut Curry with spinach and it’s a ONE-POT meal.

French Lentil Coconut Curry With Spinach

Course: MainCuisine: Indian


Prep time


Cooking time




  • 2 Tbsp olive oil

  • 1 cup French Green lentils(Lentils de Puy), rinsed

  • 3 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • 1 tsp habanero, chopped

  • 1 yellow onion, chopped

  • 1 tsp turmeric

  • 1 tsp red chili powder

  • 1 Tbsp curry powder

  • 1 tsp cumin-coriander powder

  • 2.5 cups vegetable broth or water

  • 1 cup coconut milk

  • 3 cups fresh baby spinach

  • 2 tbsp cilantro, chopped

  • 1 Tbsp lime juice

  • Salt & pepper to taste


  • Heat olive oil in a Dutch oven, add onion and continue to sauté over medium until the onion is soft and translucent. Add garlic, ginger and habanero over medium heat for 1 minute, or just until the garlic becomes soft and fragrant.
  • Add all the dry spice powder and continue to sauté for about one minute more to toast the spices.
  • Add the dry lentils and vegetable broth or water to the skillet. Stir and turn the heat up to medium-high and bring the broth to a boil. Once boiling, turn the heat down to low, and close the lid and let it simmer for 15-20 minutes, stirring occasionally.
  • Now lentils should be tender (yet still hold their shape). Add coconut milk and stir to combine. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
  • Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted.
  • Stir in lime juice and chopped cilantro and mix well.

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