Creamy Coconut Gochujang Lentils

gochujang lentils and rice with scallions and cilantro in a blue bowl

5 from 12 reviews

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. 


Units Scale
  • 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)


  1. 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.
  2. Add the gochujang, gochugaru and sugar and cook for about 2 minutes until caramelized.
  3. 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.
  4. Drizzle in soy sauce and stir to combine.
  5. Serve with rice, lime juice, cashews, cilantro and scallion tops. Enjoy!!


  • 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). 


Keywords: gochujang lentils, red lentils