Marry Me Lentils with Coconut Milk

Lentils with Coconut Milk & Sun-Dried Tomatoes

Lentils with Coconut Milk

There are recipes so good, you kinda want to marry them.

That’s exactly how I felt about these Marry Me Lentils – creamy lentils in a rich coconut-tomato sauce, gently spiced, deeply aromatic, and on the table in less than half an hour.

Looks? 10/10.

Taste? Love at first bite – at least for me.

My husband? Didn’t even try them.

Marry me? Failed miserably. 😅

But that’s exactly why this dish deserves the spotlight – even without a romantic happy ending.

Because if you’re a lentil lover, you’ll fall for this one hard. It’s plant-based, protein-rich, unfussy, and pure soul food after a long day.

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Ingredients:

• 1 red onion

• 2 garlic cloves

• 85 g sun-dried tomatoes (in oil)

• A little oil from the tomato jar (for frying)

• 1 can coconut milk (400 ml)

• 2 cans brown lentils (265 g drained each)

• 200 ml vegetable broth

• ½ tsp turmeric

• Salt & pepper to taste

• A splash of lemon juice

• ½ bunch fresh basil

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• Servings: 3-4 servings

• Effort: Low Ready in 30 minutes.

• Nutritional Value: Strong On point – packed with plant protein, fiber & satisfying power

• Michaela's Opinion: Lentils don’t have to be boring – even if my husband disagrees.

Instructions:

1) Dice the onion, crush or finely chop the garlic.

2) Sauté both in a bit of tomato oil until soft and fragrant.

3) Chop the sun-dried tomatoes and add to the pot – fry for another minute.

4) Pour in coconut milk and veggie broth, stir to combine.

5) Add the drained lentils. Season with turmeric, salt, pepper, and a splash of lemon juice. Let it simmer for about 15 minutes until thick and creamy.

6) Stir in the chopped basil right before serving.

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• Michaela's Tip: Top with a dollop of (plant-based) yogurt and serve with crusty bread – pure comfort.