Coconut Cauliflower Yellow Lentil

Yellow lentils have become one of our family’s new favorite foods. I started introducing lentil dishes to my kids last year. I love lentils’ delicious earthy flavor, its texture & its rich source of numerous essential nutrients. Cooking lentils is very easy and there are many ways to do it. Last night I made a vegetarian coconut cauliflower lentil dish. It was very creamy coconut-y but you still can taste the texture of the lentils, cauliflower, potatoes and carrots. We served the lentil dish with some sourdough toast. It was perfect! Lentil dish also makes a wonderful leftover. I’m planning to cook some brown rice to go with the lentil dish for dinner tonight.

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5 from 1 vote

Coconut Cauliflower Yellow Lentil

This is a very nutritious and delicious vegetarian dish. I love yellow lentils, coconut milk, cauliflower, potatoes and carrots each ingredient in this dish. A beautiful mixture of hearty goodness.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dinner, Lunch

Cuisine: American Fusion

Keyword: cauliflower, coconut, yellow lentil

Servings: 10

Calories: 349kcal

Cost: 20

Equipment

• a big saucepan or Le Creuset oven

Ingredients

• 16 oz Yellow lentils 454 grams
• 10 oz Cauliflower florets 283 grams, cut to 2 inch size
• 13.66 oz Coconut milk unsweetened
• 3 Potatoes cut to one inch small cubes
• 1 Onion white or yellow, diced
• 2 Carrots cut to small cubes
• 4 tbsp Coconut oil
• 1/2 teaspoon Turmeric powder
• 1 clove Garlic
• Salt to taste
• 3 cups Water

Instructions

Seasoning

• Heat the saucepan / Le creuset oven over medium high heat, add the coconut oil once the pan is hot. Add the onion to the pan first, and then add the garlic and the turmeric powder once the onion starts to brown. Mix everything well.

Lentils

• Add in the yellow lentils to the pot and saute and season the lentils for a couple of minutes before adding in 3 cups of water. Bring the water to a boil then lower the heat to medium. Mix the lentils well in the water to prevent from sticking to the pot. Cover and cook for about 10 minutes until the water is absorbed by the lentils (remember to stir the lentils every few minutes). Add the coconut milk once the lentils use up the water. Then add the potatoes to the pot, stir the pot and cook for 5 minutes and add the carrots. Cover the pot and continue to cook for another 15 minutes (you can add the potates and the carrots at the same time if you like the soft carrots).
• The stirrings create the creamy lentils mixture. Add the cauliflower to the lentil mixture. Mix everything well. Cover the pot and cook for 8-10 minutes (depend on how sofe you like your cauliflower to be). Remember to stir the mixture during the last part of cooking. Serve the creamy coconut cauliflower lentil with a piece of sourdough toast, a pita bread or steamed rice.

Nutrition

Calories: 349kcal | Carbohydrates: 43g | Protein: 15g | Fat: 14g | Saturated Fat: 12g | Sodium: 33mg | Potassium: 927mg | Fiber: 16g | Sugar: 3g | Vitamin A: 2056IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 5mg