Coconut Lentils
Ingredients
- Oil: 2 tbsp
-
Onion:
1
chopped
-
Tomatoes:
3
chopped
- Garlic: 3 cloves
- Ginger: 1 tbsp
- Turmeric: 1 tsp
- Lentils: 500 g
- Water: 350 ml
- Coconut milk: 350 ml
- Salt: 2 tsp
- Lemon zest: 1 tsp
- Lemon juice: 2 tbsp
- Black pepper: 1 tsp
- Cayenne pepper: ¼ tsp
- Steamed rice
Method
Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, .
- oil: 2 tbsp
- onion: 1
- tomatoes: 3
- garlic: 3 cloves
- ginger: 1 tbsp
- turmeric: 1 tsp
Add lentils, water, coconut milk, salt, lemon zest and lemon juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally.
- lentils: 500 g
- water: 350 ml
- coconut milk: 350 ml
- salt: 2 tsp
- lemon zest: 1 tsp
- lemon juice: 2 tbsp
- black pepper: 1 tsp
- cayenne pepper: ¼ tsp
Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, . Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
- steamed rice