Description
A hearty and flavorful Mediterranean-inspired creamy lentils recipe featuring green or brown lentils simmered with aromatic spices, vegetables, and finished with coconut milk or heavy cream for a rich and comforting dish. Perfect as a nutritious main or side, garnished with fresh herbs and a splash of lemon juice for brightness.
Ingredients
Scale
Main Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth or water
- 1 can (14 ounces) diced tomatoes
- 1/2 cup coconut milk or heavy cream
- Salt and pepper, to taste
- 2 tablespoons lemon juice
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat oil and sauté onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and vegetables: Stir in minced garlic, diced carrot, and diced celery. Cook for 3-4 minutes until the vegetables soften slightly.
- Add spices: Mix in ground cumin, smoked paprika, dried oregano, and ground cinnamon. Stir well to coat the vegetables and cook for about 1 minute until fragrant.
- Add lentils and liquids: Pour in the rinsed lentils and vegetable broth or water. Stir to combine, then add the canned diced tomatoes with their juice.
- Simmer lentils: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 25-30 minutes or until lentils are tender, stirring occasionally to prevent sticking.
- Incorporate creaminess: Once lentils are cooked, stir in coconut milk or heavy cream. Season with salt and pepper to taste.
- Simmer to thicken: Let the mixture simmer uncovered for an additional 5-10 minutes to meld flavors and thicken slightly.
- Add brightness: Just before serving, stir in lemon juice and adjust seasoning if necessary.
- Garnish and serve: Sprinkle with freshly chopped parsley or cilantro and serve warm.
Notes
- You can substitute coconut milk with heavy cream for a dairy option or use a plant-based cream for vegan adaptation.
- If you prefer a thicker texture, cook uncovered longer or mash some lentils slightly.
- Serve with warm crusty bread or over cooked rice for a complete meal.
- Adjust spices to your taste preferences; adding a pinch of chili flakes will provide heat.
- Leftovers can be refrigerated for up to 3 days and reheat well.
