Coconut Curried Lentils
Coconut Curried Lentils is a main course that serves 6. For $1.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 517 calories, 19g of protein, and 31g of fat per serving. If you have canned coconut milk, kosher salt, mustard seeds, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 876 would say it hit the spot. It is brought to you by Foodess. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Overall, this recipe earns a tremendous spoonacular score of 94%. Curried Coconut Lentils, Dinner Tonight: Curried Red Lentils with Coconut Milk, and Curried Lentils are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 400-mL can coconut milk
½ tsp cayenne
2 tbsp finely chopped cilantro, plus more for serving
1 cup dried coconut ribbons, optional
5 cloves garlic, minced
1½ tbsp finely grated ginger, packed
1 tbsp kosher salt (or 1½ tsp table salt), or to taste
2 tsp mustard seeds (you may substitute whole cumin seeds, or same amount ground cumin)
1 medium onion, chopped
2 cups dried red lentils, or any lentil variety (OR 4 cups canned)
2 cups diced tomatoes (canned or fresh)
1 tsp turmeric
¼ cup coconut or vegetable oil
Equipment:
dutch oven
oven
baking sheet
Cooking instruction summary:
Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tender – 30-45 minutes depending on type and how fresh they are.Meanwhile, heat oil over medium heat in another large pot or dutch oven. Add onion and cook until soft and golden, about 15 minutes – don’t rush this step; reduce heat of onions are browning too quickly.Stir in garlic and ginger, cook 1 minute. Add mustard seeds, turmeric and cayenne; cook until fragrant, about 2 minutes (be careful, mustard seeds may pop). Stir in tomatoes and coconut milk; reduce heat to low and simmer until lentils are finished cooking.Meanwhile, preheat oven to 350 degrees F. Spread coconut ribbons on a baking sheet and toast until golden brown, approximately 6 minutes (but watch closely, they burn fast!).Add fully cooked lentils to coconut sauce and give a good stir. Season with salt by pinches, then simmer on for 10 minutes. Stir in cilantro. Serve topped with toasted coconut and sprinkled with more cilantro.
Step by step:
1. Rinse lentils and bring to a boil in a large pot of water; reduce to a simmer and cook, uncovered, until fully tender – 30-45 minutes depending on type and how fresh they are.Meanwhile, heat oil over medium heat in another large pot or dutch oven.
2. Add onion and cook until soft and golden, about 15 minutes – don’t rush this step; reduce heat of onions are browning too quickly.Stir in garlic and ginger, cook 1 minute.
3. Add mustard seeds, turmeric and cayenne; cook until fragrant, about 2 minutes (be careful, mustard seeds may pop). Stir in tomatoes and coconut milk; reduce heat to low and simmer until lentils are finished cooking.Meanwhile, preheat oven to 350 degrees F.
4. Spread coconut ribbons on a baking sheet and toast until golden brown, approximately 6 minutes (but watch closely, they burn fast!).
5. Add fully cooked lentils to coconut sauce and give a good stir. Season with salt by pinches, then simmer on for 10 minutes. Stir in cilantro.
6. Serve topped with toasted coconut and sprinkled with more cilantro.
Nutrition Information:
covered percent of daily need
