Coconut red lentils with rice
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Creamy split lentils and spinach make a mild topping for warm rice.
South Asian-inspired · dinner, bowl · easy
Servings: 2
Prep: 10 min
Cook: 25 min
Total: 35 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 3/4 cup dry split red lentils (Rinsed; gluten-free labelled if needed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup canned unsweetened coconut milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 cups water
- 2 cups ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 cups baby spinach
- 1/2 teaspoon ground turmeric
- 2 teaspoons fresh ginger (grated)
- 1/4 teaspoon fine salt
Cooking instructions
- Combine the dry split red lentils, water, ground turmeric and fresh ginger in a saucepan. Bring to a simmer.
- Cook partly covered on low for 18–20 minutes, stirring often until the lentils are very soft.
- Stir in the canned unsweetened coconut milk, fine salt and baby spinach and simmer for 3 minutes until creamy.
- Heat the ready-cooked rice according to its package to 74°C/165°F and spoon the lentils over it.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.