Red Lentil Coconut Carrot Pot

Creamy coconut lentils with sweet carrots and warm spice. Red lentils naturally break down into a creamy texture without blending.

Why you’ll love this recipe

• Creamy coconut lentils with sweet carrots and warm spice.
• Red lentils naturally break down into a creamy texture without blending.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3/4 cup dry red lentils, rinsed
• 2 carrots, small dice
• 3/4 cup coconut milk
• 1 tsp curry powder
• 1 tsp olive oil
• 2 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan and stir curry powder for 20 seconds

   Heat oil in a saucepan and stir curry powder for 20 seconds.

2. 02

   Add rinsed dry red lentils, carrots and measured water

   Add rinsed dry red lentils, carrots and measured water. Bring to a simmer.

3. 03

   Cook it through

   Cook uncovered 20–25 minutes, stirring regularly, until lentils collapse and carrots soften; add water if too thick.

4. 04

   Stir in coconut milk and warm gently for 3 minutes

   Stir in coconut milk and warm gently for 3 minutes.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Red lentils naturally break down into a creamy texture without blending.

Make it your own

Use diced sweet potato instead of carrot and cook until tender.

What to serve with it

Ladle into warmed deep bowls, dividing the solids evenly before adding the broth. Toasted bread is an optional side and is not included in the ingredient match.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.