5 minutes
Cook Time
35 minutes
Cooking Level


  • 1 lb Pure Flavor® Tomatoes On-The-Vine, diced
  • 1 ½ cups water or vegetable broth
  • 1 cup dry lentils, green or brown, rinsed & drained
  • 1 can coconut milk
  • 1 large onion, chopped
  • 2 carrots, diced
  • 3-5 cloves garlic, minced
  • 2 tbsp avocado oil
  • 2 tbsp ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red pepper chili flakes
  • 1 tsp sea salt
  • pepper, to taste


Step 1

In a large pan or Dutch oven, heat oil on medium high for 1 minute. Add chopped onion and sauté until translucent, about 3 minutes. Then add garlic, ginger and diced carrots for an additional 2 minutes, stirring often. Add in spices and stir to combine. Add a few tablespoons of water to prevent drying. Add tomatoes, lentils and broth to pan and stir to combine. Bring to a boil, then reduce heat, cover and let simmer for 30 minutes. Stir in coconut milk and season with salt and pepper if desired.

Recipe created by Megan McCarthy

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