Recipe: Coconut Lentils

These creamy coconut lentils are a total treat. They have a really nice color to them and you can easily change up what vegetables you use depending what you have on hand or what is in season to make a filling meal.

Coconut Lentils
Serves 4
A satisfying and filling meal with bread or rice or even pasta.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup of mixed vegetables, diced to 1/2"
  2. 1 onion, diced
  3. 2 cloves garlic, sliced thinly
  4. 1 tablespoon coriander
  5. 1 tablespoon cumin
  6. 1 teaspoon each: fennel, ginger, pepper, and salt
  7. 400g canned tomatoes
  8. 600 ml water
  9. 1 tablespoon dry soup stock
  10. 1 cup red lentils
  11. 200g coconut milk
  12. optional: cinnamon, cardamon, and cayenne pepper to taste
Instructions
  1. Heat a saucepan and add the oil, saute onions, diced vegetables, and garlic until they begin to soften.
  2. Add remaining ingredients except the coconut milk to a boil.
  3. Reduce the heat until the mixture is at a low simmer and cook for about 30 minutes or until the lentils are no longer distinct in the pot, adding the coconut milk in the last 10 minutes of cook time.
Notes
  1. I served this over rice a few times and then pasta noodles to change things up and both worked fairly well.
  2. You can blend this if you want an even, smooth texture but I think the surprises in texture.
  3. This tastes pretty good cold but it's way better when piping hot.
Adapted from drinkeatrepeat
Adapted from drinkeatrepeat
Mab Made Food http://www.mabdese.net/bento/

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