Maple Coconut Golden Lentils

Being home for break is the best because you find lonely bags of yellow lentils in the pantry and get to keep them company via recipe testing. I’ve been on a maple kick lately so I took a typical approach to golden lentil dal but gave it a sweet twist. Worked so well!

Maple Coconut Golden Lentils

What you’ll need:

  • 2 cups rinsed and picked over yellow lentils
  • 1 onion
  • 1 can full fat coconut milk
  • Sea salt
  • Cumin
  • Turmeric
  • Curry powder
  • 2 cups vegetable broth
  • 1/4 cup maple syrup
  • Coconut oil


Sauté onion in coconut oil, sea salt, cumin, turmeric, and curry powder. Once soft toss in diced carrots and cook until tender. Pick over and rinse 2 cups of yellow lentils. Add to the pot along with 1 can full fat coconut milk, 2 cups vegetable broth, and 1/4 cup maple syrup. Mix together and cook on high for 2-3 minutes before reducing heat to low and simmering for 20-25 minutes with continuous stirring. Cook to desired texture (more broth will make it more soupy).


Processed with VSCO with c1 preset

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