Green Lentils Recipe With Toasted Coconut And Garam Masala

Good morning! A lot of exciting things going on today. Like these Green Lentils with Toasted Coconut and Garam Masala!

There is something about a pot of simmering lentils that feels like comfort in its purest form.

I first started making green lentils when I was looking for an easy vegetarian dinner that felt hearty enough to serve to my family. Most lentil recipes I came across were simple soups or stews, but I wanted something with layers of flavor and texture. One day, I stumbled across the idea of adding toasted coconut and mustard seeds as a garnish. The nuttiness and crunch transformed what could have been a humble bowl of lentils into something we now crave weekly. It is earthy, slightly sweet, and deeply satisfying.

The lentils can be served with brown rice or sweet potato noodles. It’s a filling meal that’s perfect for a family, a couple, singles and serving to guests. It’s also a great option to bring to new moms because it can be easily reheated!

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Why This Green Lentils Recipe Works

Green lentils are a weeknight favorite in my kitchen because they are filling, affordable, and easy to cook. They have a mild, earthy flavor that pairs beautifully with spices like garam masala, which gives this recipe its warm, aromatic depth. When combined with heirloom tomatoes and carrots, the result is a naturally sweet and savory base that feels both nourishing and flavorful.

The real magic happens at the end when you sprinkle over the toasted coconut and mustard seeds. This garnish adds a delicate crunch and a subtle nuttiness that completely elevates the dish. The contrast of textures is what makes this recipe stand out. Creamy lentils meet crisp coconut, and the fresh cilantro and yogurt on top brighten everything up in the most satisfying way.

Another reason this recipe works so well is how adaptable it is. You can serve it as a main dish with naan or rice, as a side with grilled chicken, or even pack it into meal prep bowls for lunches throughout the week. The flavors are rich enough to stand alone but play well with almost any protein or grain you want to add.

Ingredients For Green Lentils with Toasted Coconut

Here is exactly what you need to make this recipe:

• 3 tbsp unsalted butter
• 1 shallot, finely chopped
• 2 cloves of garlic, peeled, smashed and chopped
• 1 tbsp garam masala
• 1 tbsp tomato paste
• 2 C uncooked green lentils
• 2 medium carrots, sliced
• 12 oz heirloom tomatoes
• 1 3/4 tsp kosher salt
• Water
• 1 C unsweetened shredded coconut
• 1 tbsp whole mustard seeds
• Plain Greek yogurt and fresh chopped cilantro for garnish

Garam masala is the heart of this recipe. This spice blend combines warm flavors like cinnamon, cloves, and cumin that give the lentils a complex aroma. Using heirloom tomatoes adds sweetness and acidity that balance the earthy lentils. Green lentils are ideal here because they hold their shape while cooking, unlike red lentils, which break down into a softer texture. The shredded coconut and mustard seeds create the signature crunchy topping that makes this dish memorable.

Step-by-Step Instructions For Green Lentils with Toasted Coconut

1. Start with the aromatics: Melt the butter in a large saucepan over medium-high heat. Add the chopped shallot, smashed garlic, and garam masala. Cook for 3 to 4 minutes until the shallot softens and the spices become fragrant.
2. Build the base flavor: Stir in the tomato paste, lentils, and sliced carrots. Cook for another 2 minutes, letting the tomato paste toast slightly to deepen its flavor.
3. Simmer the lentils: Add the heirloom tomatoes, then pour in enough water to cover the mixture by about 1/2 inch. Bring the mixture to a boil, then reduce heat to medium-low. Simmer for 30 to 40 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Add additional water as needed to prevent sticking.
4. Prepare the garnish: While the lentils simmer, place the shredded coconut and mustard seeds in a dry skillet over medium heat with a pinch of salt. Toast for 3 to 5 minutes, stirring often, until the coconut turns golden and the mustard seeds begin to pop. Set aside.
5. Finish and serve: Once the lentils are tender, spoon them into bowls. Top each serving with the toasted coconut mixture, a dollop of Greek yogurt, and a sprinkle of fresh cilantro.

Cooking tip: If your lentils soak up too much liquid during simmering, add a splash of water or vegetable broth to loosen them. Taste and adjust seasoning at the end, as the saltiness can vary depending on the broth or water used.

How To Serve Green Lentils with Toasted Coconut

This recipe is versatile and works beautifully in a variety of settings. When served as a main dish, I like to pair the lentils with warm naan bread or fluffy basmati rice. The bread is perfect for scooping up every last bit of the creamy lentils, while rice adds a soft and neutral base that lets the spices shine.

For a lighter option, you can serve the lentils alongside roasted vegetables or a simple green salad. The fresh crunch balances the warmth of the lentils nicely. If you are hosting, consider offering a toppings bar with Greek yogurt, extra cilantro, and maybe even some sliced fresh chili for guests who like a little heat.

These lentils also work as a hearty side dish. Try serving them next to grilled chicken, roasted fish, or even seared lamb chops. The spice blend complements a wide range of proteins, and the toasted coconut adds a surprise element that always gets compliments.

How To Store & Reheat Green Lentils with Toasted Coconut

Lentils store beautifully, which makes this recipe great for meal prep. After cooking, let the lentils cool to room temperature, then transfer them to an airtight container. They will keep well in the refrigerator for up to 4 to 5 days.

When reheating, warm the lentils gently on the stove over low heat or in the microwave. Add a splash of water or vegetable broth to loosen them if they have thickened in the fridge. Always store the toasted coconut separately and add it just before serving so it stays crisp.

If you want to freeze the lentils, portion them into freezer-safe containers and store for up to three months. Thaw overnight in the refrigerator and reheat as directed. Just like with refrigeration, add fresh garnishes after reheating for the best flavor and texture.

Substitutions & Variations For Green Lentils with Toasted Coconut

This recipe is easy to customize based on what you have on hand or dietary preferences. If you prefer a vegan version, swap the butter for coconut oil or olive oil and skip the yogurt garnish. Coconut oil works especially well here because it complements the toasted coconut topping.

If heirloom tomatoes are out of season, you can use canned diced tomatoes. The flavor will be slightly different but still delicious. Red or brown lentils can work in a pinch, though you will need to adjust the cooking time, as red lentils cook faster and become softer.

To add more vegetables, stir in fresh spinach, kale, or Swiss chard during the last few minutes of cooking. For extra heat, sprinkle in crushed red pepper flakes or chopped fresh chili peppers when sautéing the aromatics.

FAQs About Green Lentils with Toasted Coconut

Here are some straightforward answers to the most common questions I receive about this green lentils recipe.

Can I make this green lentils recipe ahead of time?

Yes, this recipe is perfect for making ahead. The flavors actually deepen after sitting for a day, making leftovers even more satisfying. Just store the toasted coconut separately so it stays crisp and sprinkle it on right before serving.

Can I freeze green lentils?

You can freeze these lentils without any trouble. The texture of the carrots may soften slightly after thawing, but the flavor remains delicious. Freeze without the coconut topping, and add fresh yogurt and cilantro after reheating.

How do I make this green lentils recipe vegan?

Simply replace the butter with coconut oil and use a non-dairy yogurt or omit the yogurt altogether. The rest of the recipe is naturally plant-based.

What if I don’t have garam masala?

If garam masala is unavailable, you can substitute with curry powder or make a quick blend at home using cumin, coriander, cinnamon, and cloves. The flavor profile will be slightly different but still warm and aromatic.

Can I use canned lentils instead of dried?

Yes, but the process will be quicker. Since canned lentils are already cooked, reduce the cooking time significantly and use less water. Add them toward the end with the carrots and tomatoes, simmering only until the carrots are tender.

Green Lentils with Toasted Coconut and Garam Masala

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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Ingredients

• 3 tbsp unsalted butter
• 1 shallot, finely chopped
• 2 cloves of garlic, peeled, smashed and chopped
• 1 tbsp garam masala
• 1 tbsp tomato paste
• 2 C uncooked green lentils
• 2 medium carrots, sliced
• 12 oz heirloom tomatoes
• 1 3/4 tsp kosher salt
• water
• 1 C unsweetened shredded coconut
• 1 tbsp whole mustard seeds
• Plain greek yogurt and fresh chopped cilantro for garnish

Instructions

1. Melt the butter in a large saucepan. Add the shallot, garlic and garam masala and cook over medium high heat until the shallot is tender, 3-4 minutes. Add the lentils, carrots and tomato paste to the saucepan and cook for 2 minutes. Add the heirloom tomatoes to the saucepan and then fill with enough water to covers the mixture by 1/2 inch. Bring to a boil and then reduce the heat to medium low and simmer 30-40 minutes or until the lentils are tender. Stir in the spinach and cook 3-5 more minutes or until the spinach is wilted.
2. Prepare the toasted coconut. Place the coconut in a skillet with the mustard seed and a pinch of salt. Toast over medium heat for 3-5 minutes, stirring often, until the coconut is slightly toasted.
3. Spoon the cooked lentil mixture into serving bowls and top with the toasted coconut. Garnish with plain Greek yogurt and cilantro, if desired.

Notes

The lentils are great served over brown basmati rice or sweet potato noodles.

Try These Recipes Next

If you enjoyed this green lentils recipe and are looking for more cozy meals with similar flavors or easy vegetarian options, here are a few recipes I think you will love making next.

• 110 Easy Dinner Ideas – Never run out of a quick, easy dinner ideas again!
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• More Healthy Breakfast Recipes – 100 easy, healthy, delicious breakfast ideas and recipes to choose from.

These recipes pair beautifully with the lentils or make a great addition to a week of simple, flavorful meals.