Curried Lentils with Coconut Milk

 
Part soup and part rice dish, these lentils are more than the sum of its parts. This recipe only calls for three common spices yet the lentils turn out deeply flavorful and satisfying. Photo by Alexandra Stafford at Food52

Part soup and part rice dish, these lentils are more than the sum of its parts. This recipe only calls for three common spices yet the lentils turn out deeply flavorful and satisfying. Photo by Alexandra Stafford at Food52

Adapted from Food52

 | Yield: 4 servings | Time: 30 minutes - 1 hour (depending on lentils used) |

 
 

Ingredients

3 tablespoon olive oil

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1 small onion, minced

4 teaspoons coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 cup split red lentils or french green lentils (I like to use a mix of both)

1 13.5-ounce can full fat unsweetened coconut milk

1 teaspoon kosher salt

Cooked white or brown rice

Naan or toasted bread, optional

Preparation

In a large pot heat olive oil over medium heat. Add the ginger, garlic, onion, and spice and cook stirring until the onion has softened and the spices are fragrant, about 10 minutes.

Add the lentils, coconut milk and salt, then fill the empty coconut milk can with water and add it to the saucepan. Although it will look like a lot of liquid, the lentils will absorb it as they cook. Stir everything together, turn the heat up to high and bring the mixture to a boil. Then turn the heat to low and let the lentils simmer, stirring occasionally until the lentils are completely soft, about 20 minutes if using red lentils and 30- 45 minutes if using French green lentils.

Serve finished lentils over rice and with a side of naan if desired.