Coconut Ginger Golden Lentil Bowl

To be honest, sometimes in the winter it’s hard for me to crave any food other than soup. Anyone else stuck in this boat? When it’s in the single digits outside, my body just craves warming meals!

I wanted to find a recipe that still fulfilled this hygge wish while somehow mixing it up. I wanted a good mix of plant-based protein and a variety of textures as well. Enter: this comforting lentil bowl!


Yellow lentils (nice and cozy in a curried coconut sauce) served on a bed of kale with cauliflower rice and pillowy sweet potato wedges. A rainbow of flavors!

This recipe was inspired by Minimalist Baker (the best plant-based blog online, in my opinion). I hadn’t experimented much with yellow lentils but I just can’t resist their vibrancy. While cheap to buy in bulk, they also cook up pretty quickly. The cauliflower rice I used was just reheated from Trader Joe’s, but you could totally make your own in a food processor.

In order to make this meal even more budget-friendly, I recommend purchasing your spices from the bulk section as well. If you are hesitant to experiment with many new flavors, just purchase the amount you plan to use.

The taste combinations in this bowl are nourishing and complementary. It will warm you right up, I swear!


For lentils:

  • 4 cups water
  • 1 and 1/2 cups yellow lentils
  • 1 TBS coconut oil
  • 6 cloves garlic, minced
  • 4-inch knob of ginger, chopped or grated finely
  • 2 TBS curry powder
  • 1 tsp sea salt
  • 2 tsp ground turmeric
  • Pinch cayenne peper
  • 1 can lite coconut milk
  • 2 TBS maple syrup (can sub coconut sugar or stevia)
  • Juice of 1/2 lemon (~3 TBS)

For bowl:

  • 1-2 sweet potatoes, cut into spears and roasted at 400 degrees for 25 minutes
  • 2 cups frozen cauliflower rice, defrosted (can sub grain of choice here)
  • 1 head kale, steamed or fresh
  • Lemon wedges, cilantro, and red cabbage for garnish (optional)


  1. Bring 4 cups of water to a boil in a small saucepan. Once boiling, add lentils. Once they’re boiling, reduce the heat to a simmer and cook for 5 minutes, until just tender but not grainy. Drain and set aside.
  2. In a large saucepan, sauté garlic and ginger in coconut oil over low/medium heat. This will begin to brown quickly, so you may need to add a splash of water to prevent sticking. Stir consistently for 3-4 minutes, until fragrant. Add curry powder, salt, turmeric, and cayenne. Cook for 1 minute more.
  3. Add coconut milk and maple syrup. Let flavors meld for a few minutes more.
  4. Add your drained lentils to the saucepan, continually stirring over low heat to combine.
  5. Remove from heat and stir in lemon juice.
  6. To serve, plate with steamed kale, sweet potatoes, and rice.


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