Microwave Coconut Lentils

Ingredients

• 1 cup dryBrown lentils$1.20
• 1Onion$0.90
• 1 canCanned tomatoes$1.20
• 1 canCoconut milk$2.20
• 2 tbspCurry paste$0.80
• 1 tspSalt—
• Total for 4 servings$6.30

Most of the cost is coconut milk ($2.20) and brown lentils ($1.20). With oil, spices and staples already at home, the shop drops to about $0.90. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Rinse the brown lentils thoroughly under cold running water in a fine-mesh sieve and drain well. Finely dice the onion.
2. In a deep, large microwave-safe bowl (at least 2.5 to 3 quarts to prevent boilovers), combine the brown lentils, onion, canned tomatoes, coconut milk, curry paste, salt, and 1.5 cups of water. Stir thoroughly until the curry paste dissolves.
3. Cover the bowl loosely with a microwave-safe plate or vented lid to trap steam. Microwave on high power for 10 to 12 minutes, until the liquid is vigorously bubbling.
4. Carefully remove the cover, stir well from the bottom, and cover loosely again. Microwave on high power for 8 to 10 minutes more, until the brown lentils are tender to the bite and the sauce has thickened.
5. Let the dish stand covered for 5 minutes so the lentils finish absorbing steam and the sauce turns creamy. Stir well and adjust seasoning with additional salt to taste.
6. Ladle the coconut lentils into warm bowls and serve warm, optionally alongside steamed basmati rice or warm naan.