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+ servings

Smoky Tomato Lentils Cooked In Coconut Milk

Green lentils simmered with coconut milk and crushed tomatoes, the perfect pantry meal.
4.8 from 5 votes
Prep Time :5 minutes
Cook Time :1 hour
Total Time :1 hour 5 minutes
Yield: 4
Author: Amanda Paa



  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 teaspoon salt divided
  • 1 cup green lentils
  • 1 14.5 ounce can full fat coconut milk
  • 1 3/4 cups water
  • 2 cloves garlic minced
  • 1/2 to 1 teaspoon smoked paprika depending on how smoky you like it
  • 1 1/2 cups crushed organic Muir Glen Tomatoes
  • 2 tablespoons fresh lime juice
  • 1/4 cup minced fresh parsley


  • In a deep saucepan, about 10 or 12 inches wide, bring olive oil to medium high heat. Stir in onion 1/4 teaspoon salt, and cook for 5 minutes until translucent. Add lentils and stir to coat and combine, cook for 2 minutes.
  • Add remaining salt, coconut milk, water, and garlic. Bring to a light simmer, then cover and cook for 30 minutes. Remove lid, and taste. Lentils should be getting soft. Add smoked paprika, 1/2 cup tomatoes, and bring to a boil.
  • Let simmer, stirring, with lid off, for 5 minutes, until it starts to thicken. Add remaining 1 cup tomatoes, and continuing simmer, cooking liquid off, another 12 minutes, or until thick. This level is your preference, cook longer if you'd like thicker.
  • Stir in lime juice and fresh parsley, serve warm.