Curried Lentils with Coconut Milk
Ingredients
The lentils and spices
-
3
tablespoons
extra-virgin olive oil
-
1
tablespoon
minced peeled fresh ginger
-
2
cloves
garlic, minced
-
1
unit
shallot or small onion, minced
-
½
teaspoon
ground coriander
-
1
teaspoon
cumin seeds or ground cumin
-
1
teaspoon
ground turmeric
-
1
cup
split red lentils or a mix of red and French green lentils
-
13.5
ounces
full-fat unsweetened coconut milk
-
1 to 2
teaspoons
kosher salt
For serving
-
unit
unit
cooked basmati rice
-
unit
unit
plain yogurt
-
unit
unit
chopped fresh cilantro
-
unit
unit
naan
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add ginger, garlic, shallot (or onion), coriander, cumin, and turmeric; cook until softened and fragrant.
- Stir in lentils, coconut milk, and kosher salt; fill the coconut-milk can with water and add it to the saucepan.
- Bring to a boil, then reduce heat to low and let simmer until lentils are soft.
- Adjust salt to taste, and serve hot over rice with yogurt and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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