These Coconut Gochujang Lentils are creamy, spicy-sweet and full of flavour. It’s comforting, easy to make and perfect for a quick weeknight meal.
Lentils are like the underdogs of the legume, pulse and bean family. I’m totally guilty of this- opening a bag of lentils and forgetting about them for months because I’m such a bean. A cup of humble lentils have just been sitting in my pantry forever and it was time to finally use them up.
I honestly didn’t know what I wanted to make so I scoured my fridge to see what else I had going on in there that needed to be used up. I found half an onion, a few garlic cloves, grated ginger, bits of cilantro, scallion and an open can of coconut milk. At first I was just going to make a red lentil dahl, but as I was pulling out the aromatics, the container of gochujang fell on my feet. Then I looked to the side door and saw some miso paste.
Gochujang lentils… miso lentils…
I could have gone either way, but I was feelin’ something spicy so we went for the gochujang this time around. And it was a solid, SOLID choice. Although, spoiler alert, I did make something with coconut and miso later that week and it was incredibly delicious too.
This just goes to show, sometimes meals that you throw together with ingredients you have on hand already and need to use up make the best kind of meals which is why I love the idea of intuitive cooking. This whole recipe is sort of like a base, a guide or blue print. Adjust the ingredients as you like, add other ingredients like vegetables if you wish. Add some tomato paste for a little tomato-y kick, vinegar for acidity if you don’t have limes or swap out the coconut milk for some heavy cream or half and half if you don’t fancy coconut. Maybe even add a little curry powder for a curry-vibe or cheese. Oh, dang. I should have added some cheese.
Ingredients
Here are the main ingredients you will need:
- unsalted butter: dairy free as needed
- garlic
- onion
- scallion
- ginger
- gochujang
- gochugaru
- brown sugar: or sweeter of choice
- red lentils
- vegetable broth
- coconut milk: or any creamy milk / half and half of choice
- soy sauce
How to Creamy Gochujang Lentils
- Add butter to a medium pot or large shallow pan over medium-high heat. Once melted, add the onions, white part of scallion, garlic and ginger, and cook for about 3-5 minutes.
- Add the gochujang, gochugaru and sugar and cook for about 2 minutes until caramelized.
- Add the lentils, broth, coconut milk salt and pepper and stir to combine. Bring to a boil and reduce heat and simmer for 18-22 minutes, or until lentils are soft and becomes thick.
- Drizzle in soy sauce and stir to combine.
- Serve with rice, lime juice, cashews, cilantro and scallion tops.
How to Store Gochujang Lentils
- Fridge: Once cooled, transfer to an airtight container and keep in the fridge for up to 5 days.
- Freezer: Once cooled, transfer to freezer safe bags or containers and keep in freezer for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave of over the stove top. Add a bit of liquid as needed as will be quite thick.
Recipe FAQ
- Are these gochujang lentils spicy? Yes, but not too spicy! If you don’t want to make it spicy, omit the gochugaru and substitute half the gochujang with red miso paste.
- How can I make it more spicy? Add more gochugaru, or even some cayenne pepper to taste!
- Can I make this in an Instant pot? Yes, see directions in Notes in the recipe card.
- Can I use a different type of lentil or legume? Sure! I personally have not tried using other lentils, but feel free to try. Note that red lentils are quick-cooking and may require additional time and liquid ingredients.
And that wraps up everything for these coconut gochjang lentils!
More Korean-inspired recipes to try:
- Spicy Kimchi Baked Feta Pasta
- Vegan Tangsuyuk (Sweet and sour ‘pork’)
- Gamja Jorim (Korean Braised Potatoes)
- Korean BBQ Tempeh ‘Beef’ Bowls
- Vegan Cheese Tteokbokki
SAVE IT FOR LATER! ↓
If you recreate this Creamy Gochujang Lentil recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Creamy Coconut Gochujang Lentils
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These Coconut Gochujang Lentils are creamy, spicy-sweet and full of flavour. It’s comforting, easy to make and perfect for a quick weeknight meal.
Ingredients
- 2 tbsp butter
- 4 cloves (16 g) garlic, minced
- 1 small (80 g) onion, finely diced
- 2 scallions, greens and whites separated
- 1 tbsp ginger, grated
- 2–3 tbsp (32 g) gochujang, to taste
- 2 tsp gochugaru
- 1 tbsp brown sugar
- 1 cup (180 g) red lentils, rinsed
- 2 cups (500 ml) vegetable broth
- 1 14 oz can coconut milk or 400 ml half and half
- 1 tsp salt, to taste
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- lime juice, for serving (optional)
- cilantro for serving (optional)
- roasted cashews, chopped (optional)
- rice for serving (optional)
Instructions
- Add butter to a medium pot or large shallow pan over medium-high heat. Once melted, add the onions, white part of scallion, garlic and ginger, and cook for about 3-5 minutes.
- Add the gochujang, gochugaru and sugar and cook for about 2 minutes until caramelized.
- Add the lentils, broth, coconut milk, salt and pepper and stir to combine. Bring to a boil and reduce heat and simmer for 18-22 minutes, or until lentils are soft and becomes thick.
- Drizzle in soy sauce and stir to combine.
- Serve with rice, lime juice, cashews, cilantro and scallion tops. Enjoy!!
Notes
- This stew becomes thick as it cooks. Add more vegetable broth or water to thin as needed to desired consistency.
- Instant pot method: Set to ‘Sauté’ mode and follow steps 1-2. Add the lentils, broth, coconut milk, salt and pepper. Press Cancel and close lid with vent in sealing position. Cook on Manual High Pressure for 5 minutes. Natural release 10 minutes. Stir in soy sauce.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 serving
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YEP. This recipe rules. I ended up using a big pinch of red pepper flakes instead of the gochugaru (I was out!), and it was great. Really excited to try it again *with* the gochugaru. 🙂
Don’t skip that lime squeeze on top at the end –– it rounds out everything so perfectly!
soooooo good. i havent had lentils in years bc of a vague bad experience i cant remember– but its put me off for a while. saw this recipe and went out to buy everything. used green lentils instead of red, and crushed peanuts instead of cashews. didn’t use gochugaru. it all turned out so incredibly good!! ended up simmering for 15-18 minutes to get the thickness i wanted and it was incredible served with jasmine rice and lots of lime. definitely gonna make again!
So flavourful! Another amazing recipe!
This recipe is amazing! So tasty and comforting. I chopped up some mushrooms to simmer as the lentils cooked, and paired with basmati/cauliflower rice mixed with a tiny bit of sesame oil.
Would definitely recommend and make again 😀
It’s just so tasty 🙂
Thank you for this recipe!
Seriously, this tastes DELICIOUS! It’s super warming and comforting as well as being quick and easy to make. I had it with rice and the toppings like suggested, and it was perfect. I think it would make a beautiful side dish too without rice if you were cooking other dishes in the same vein.
This was sooooo delicious! What a perfect flavor combination, and so easy to make. I added kale for some extra greens 💚
I saw this come up in my feed, and for once in my life, I actually made it the same day.
Requires very few ingredients, comes together quickly, and easily, is very economical not to mention DELICIOUS!
Can’t wait to make my way through all of the other recipes here 😋
delicious! i added the ginger in with the onion and garlic — i think it’s missing in the recipe instructions.
I saw this on Instagram and had to make it right away even though I didn’t have all the ingredients. I didn’t have gochugaru so I went with 3 Tbsp gochujang, and I didn’t have scallions so I included a little extra onion. Even with these substitutions, this is one of the best red lentil recipes I have ever had. The coconut milk and spices are PERFECT together. Mine did turn out a little thinner than in the photo/video. This is so good, I’m currently licking the serving spoon instead of washing the dishes. 😀