Creamy Marry Me Lentils

Why You’ll Love This Recipe

I love this recipe because it’s simple yet impressive, with layers of flavor that come together beautifully. The coconut milk gives the lentils a luscious creaminess, while the lime adds brightness to balance the richness. I also like that it’s naturally vegan and gluten free, so it works for almost any diet. Whether I make it for a weeknight dinner or a special meal, it always feels like a dish made to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup green or brown lentils
1 can (13.5 oz) full-fat coconut milk
1 medium onion, chopped
4 garlic cloves, minced
3 cups low-sodium vegetable broth
2 cups fresh spinach or kale
1 tsp ground cumin
1 tsp smoked paprika
Juice of 1 lime

Directions

Step 1: Rinse the lentils under cold water until the water runs clear. Prepare onion and garlic.

Step 2: In a large pot over medium heat, warm a splash of olive oil. Sauté onion until soft and translucent. Add garlic and cook until fragrant.

Step 3: Stir in lentils and pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until the lentils are tender.

Step 4: Stir in coconut milk and let simmer uncovered until slightly thickened.

Step 5: Add spinach or kale along with lime juice, cumin, and smoked paprika. Stir until the greens are wilted and everything is well combined.

Step 6: Serve hot with extra lime wedges or herbs if desired.

Servings and Timing

This recipe makes 4 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I add diced tomatoes for extra acidity or toss in a pinch of chili flakes for heat. I’ve also swapped spinach with Swiss chard or collard greens, which work really well. For a heartier version, I serve it over rice, quinoa, or with naan bread. If I want more protein, I add chickpeas or tofu cubes at the same time as the coconut milk.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop with a splash of broth or water to loosen the sauce. It also freezes well for up to 2 months—I let it thaw overnight in the fridge and reheat gently before serving.

FAQs

Can I use red lentils instead of green or brown?

Yes, but I reduce the cooking time since red lentils cook faster and break down into a creamier texture.

Can I make this oil-free?

Yes, I sauté the onion and garlic in a splash of broth instead of oil.

Does it taste very coconutty?

The coconut milk adds creaminess, but the lime and spices balance the flavor so it’s not overwhelming.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less creamy.

How do I thicken the sauce more?

I simmer it uncovered a little longer until it reduces to the consistency I like.

Can I prepare this in advance?

Yes, it tastes even better the next day as the flavors meld together.

What can I serve with it?

I like it with rice, quinoa, or warm naan bread.

Can I use frozen spinach?

Yes, I thaw it and squeeze out excess water before adding.

Can I double the recipe?

Yes, it scales up easily for meal prep or feeding a crowd.

How do I make it spicier?

I add chili powder, cayenne, or fresh chopped chilies to the pot while simmering.

Conclusion

These creamy marry me lentils are a dish I keep coming back to because they’re flavorful, satisfying, and so easy to prepare. I love how the coconut milk and spices transform simple lentils into something rich and memorable. Whether I serve them on their own, with grains, or alongside bread, they always make a comforting and delicious meal that feels a little special every time.