Paleo Madras Lentils
Hearty, wholesome, and bursting with flavor, Paleo Madras Lentils are a nutrient-packed spin on the classic Indian-inspired dish, reinvented to fit a grain-free lifestyle. This recipe swaps traditional lentils for vibrant butternut squash and tender cauliflower florets, simmered in a rich, creamy coconut milk base infused with aromatic spices like cumin, coriander, turmeric, and garam masala. With the addition of spinach and fresh cilantro, each bowl offers a vibrant mix of colors and flavors that’s as nourishing as it is satisfying. Ready in just an hour, this paleo-friendly recipe is perfect for weeknight dinners or meal prep, delivering a cozy, dairy-free comfort food experience that’s gluten-free, vegetarian, and utterly irresistible.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 cups cauliflower florets
- 2 cups spinach
- 1 14-oz can canned diced tomatoes
- 1 cup coconut milk
- 1 large onion
- 4 garlic cloves
- 1 inch ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups water
- 0.5 cup fresh cilantro
Instructions
Peel and dice the butternut squash into 1-inch cubes. Finely chop the onion, garlic, and peel and grate the ginger.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger to the pot and sauté for another 2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, and garam masala. Cook the spices for 1 minute to release their aroma.
Add the diced tomatoes and their juice to the pot, and then incorporate the coconut milk, water, salt, and black pepper.
Increase the heat to high and bring the mixture to a boil, then add the butternut squash cubes and cauliflower florets.
Reduce the heat to a simmer and cover the pot. Cook for about 20 minutes, or until the squash and cauliflower are tender.
Stir in the spinach and let it wilt in the hot stew for about 3-4 minutes.
Taste and adjust seasoning if necessary, adding more salt or spices to preference.
Garnish with fresh cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 70.0 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 6508 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
