Coconut Red Lentils & Rice

Coconut Red Lentils | Print

Coconut Red Lentils & Rice

This coconut & red lentils served over basmati rice is one of my favorite comfort food recipes.  It’s easy to make, easy to digest, and tastes buttery & nourishing.  Add in a handful or spinach or kale if you want to up your greens.  Garnish it with red chili pepper flakes if you don’t have any fresh fresno red peppers.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian


  • 2 Tbsp olive or coconut oil
  • 1 cup onions, diced
  • 2 cups (~13 oz) red lentils
  • 2 bay leaves
  • 15 ounces full fat coconut milk
  • 1 1/4 tsp sea salt
  • 4 cups vegetable broth
  • 6 cups cooked rice
  • 2 small red fresno or thai chilis, sliced (optional)


  • Bring a large pan to medium high heat and add olive oil.  When hot, reduce heat to medium and onions.  Cover & cook ~ 4-6 minutes or until translucent.
  • Add lentils, bay leaves, coconut milk, and vegetable broth.  Stir it occasionally so the lentils don’t clump.  Bring to a boil, reduce heat, cover and cook ~ 25-30 minutes or until it has lost most of it’s shape and sorta looks pureed together.
  • Serve over rice, add salt to taste, and garnish with sliced chilis.  Happy Eating!  Beckie


This dish will thicken over time.  Add a little broth or water if you want a thinner consistency.

Things In My Kitchen:

  • 13″ serving spoon– I don’t like fancy stuff for cooking.  These are solid lasting spoons, approved for commercial kitchen use, and are affordable.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Lentils, Red Lentils, Rice, Coconut, Vegan, Vegetarian, Comfort Food, Gluten Free, Dairy Free, Beans

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Coconut Red Lentils & Rice

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