Coconut Lentils
Red lentils simmer with coconut milk, garlic and turmeric into a creamy, warmly spiced dish that works as a simple side or bowl base.
Prep 5 min · Cook 25 min · Total 35 min · Makes 6 servings
Ingredients
- 1 lb. red lentils
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1 can light coconut milk
- 1 1/2 cups water
Directions
- Put the lentils in a medium pot and rinse them gently 2-3 times, stopping when the water looks clear. After the final rinse, pour off as much water as you can.
- Mince the garlic, then add it to the pot with the salt, turmeric, coconut milk, and 1.5 cups of water. Stir gently so everything is evenly combined.
- Set the pot over medium-high heat and bring it to a boil, covering it with a lid if you want to speed things along. Once it reaches a boil, take off the lid and keep it at a gentle boil for about 20 minutes, until the lentils have taken in most of the liquid.
- When most of the liquid has been absorbed, turn off the heat and leave the pot to rest for about 5 minutes so the lentils can finish soaking it up. Taste, then add more salt if you’d like.