Paleo Madras Lentils

Transform your comfort food game with this hearty and wholesome Paleo Madras Lentils recipe—a vegan-friendly, legume-free twist on the classic dish. Packed with nutrient-dense vegetables like butternut squash, cauliflower, and spinach, and simmered in a creamy, spiced coconut milk base, this warming dish is a celebration of bold Indian flavors. Aromatic cumin, coriander, turmeric, and garam masala infuse the stew with a rich depth of flavor while fresh ginger and garlic add a zesty kick. Ready in just an hour, it's perfect for weeknight dinners or meal prep, and it’s completely dairy-free, gluten-free, and paleo-compliant. Garnished with fresh cilantro, this vibrant, one-pot meal is best served piping hot and pairs beautifully with cauliflower rice or your favorite paleo-friendly sides.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Peel and dice the butternut squash into 1-inch cubes. Finely chop the onion, garlic, and peel and grate the ginger.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the garlic and ginger to the pot and sauté for another 2 minutes until fragrant.

Step 4

Stir in the cumin, coriander, turmeric, and garam masala. Cook the spices for 1 minute to release their aroma.

Step 5

Add the diced tomatoes and their juice to the pot, and then incorporate the coconut milk, water, salt, and black pepper.

Step 6

Increase the heat to high and bring the mixture to a boil, then add the butternut squash cubes and cauliflower florets.

Step 7

Reduce the heat to a simmer and cover the pot. Cook for about 20 minutes, or until the squash and cauliflower are tender.

Step 8

Stir in the spinach and let it wilt in the hot stew for about 3-4 minutes.

Step 9

Taste and adjust seasoning if necessary, adding more salt or spices to preference.

Step 10

Garnish with fresh cilantro before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(3056.5g)

Amount per serving	% Daily Value*
Calories	1284.1

Total Fat 44.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 6.1g
Cholesterol 7.9mg	0%
Sodium 3127.3mg	0%
Total Carbohydrate 224.3g	0%
Dietary Fiber 63.1g	0%
Total Sugars 70.0g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 938.7mg	0%
Iron 17.6mg	0%
Potassium 6507.5mg	0%

*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.

Source of Calories

Fat: 28.3%

Protein: 7.6%

Carbs: 64.1%