Creamy, warming, and built almost entirely around ingredients that are quietly excellent for your gut. Red lentils break down into a silky texture, coconut milk adds richness along with gut-supportive medium-chain fatty acids, and curry spices bring their own anti-inflammatory benefits to the pot.
Ingredients
- 1.5 cups red lentils, rinsed
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 can (400ml) coconut milk
- 3 cups vegetable broth
- 2 tbsp coconut oil
- Salt to taste
- Fresh coriander and lime to serve
Instructions
- Heat coconut oil in a large pot. Cook onion until softened, 6 minutes. Add garlic, ginger, curry powder, and turmeric. Cook 2 minutes, stirring.
- Add lentils, coconut milk, and broth. Bring to a boil, then reduce heat and simmer uncovered 20-25 minutes until lentils are completely soft.
- Blend partially with a hand blender for a thick, textured consistency, or leave as is.
- Season with salt. Serve topped with fresh coriander and a squeeze of lime.
Nutrition Facts (per serving)
| Calories | 340 |
| Total fat | 16g |
| Total carbohydrates | 38g |
| Dietary fiber | 13g |
| Protein | 13g |
| Sodium | 420mg |
Why This Is Good for Your Gut
Red lentils are among the most prebiotic-dense foods available. Coconut milk provides medium-chain fatty acids with antimicrobial properties that support gut barrier function. Turmeric's curcumin reduces gut inflammation. Ginger supports gastric motility.
This freezes exceptionally well, so a double batch means several easy dinners banked for later.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.