Coconut Curried Lentils
Mar. 21st, 2012 01:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
delladea in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI've been introducing more vegetarian nights into our weekly menus to save some money. I found this coconut lentil soup recipe and modified it based on my tastes and what I had on hand. The result was a yummy, thick curry that my carnivore husband had to have seconds and thirds of. It gets even better after sitting in the 'fridge overnight.
1 ½ cups dried green lentils
1 medium onion, chopped
1 - 2 cloves of garlic, finely chopped (I used two large cloves cause I luurve garlic)
1 Tbsp veg. oil or ghee (I used coconut oil)
½ tsp cumin seed
½ tsp black mustard seed
pinch asafoetida
½ tsp dried ground ginger
1 Tbsp madras curry powder
½ tsp ground coriander
¼ cup dried coconut
1 13.5 oz (400ml) can coconut milk, plus two cans water
1 tsp amchur powder
salt to taste (I used about 2 tsp salt)
handful fresh cilantro, chopped (optional)
Rinse and pick over lentils, set aside. Heat the oil in a medium saucepan on medium heat, and add the cumin seed, mustard seed, and asafoetida. Once you hear the seeds start to pop, add the onion and cook until onions are translucent.
Add the garlic, ginger, curry powder, coriander, and dried coconut and continue cooking until the garlic and spices become fragrant (about 30 seconds). Then, add the lentils, coconut milk, and water and bring to a boil. Once boiling, cover the pan, reduce heat to low and allow to cook for about 40 minutes or until lentils are tender.
After lentils have cooked, remove the lid and allow a bit of the liquid to cook off if desired. Add the amchur powder, salt, and cilantro once cooking has finished.
We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.
1 ½ cups dried green lentils
1 medium onion, chopped
1 - 2 cloves of garlic, finely chopped (I used two large cloves cause I luurve garlic)
1 Tbsp veg. oil or ghee (I used coconut oil)
½ tsp cumin seed
½ tsp black mustard seed
pinch asafoetida
½ tsp dried ground ginger
1 Tbsp madras curry powder
½ tsp ground coriander
¼ cup dried coconut
1 13.5 oz (400ml) can coconut milk, plus two cans water
1 tsp amchur powder
salt to taste (I used about 2 tsp salt)
handful fresh cilantro, chopped (optional)
Rinse and pick over lentils, set aside. Heat the oil in a medium saucepan on medium heat, and add the cumin seed, mustard seed, and asafoetida. Once you hear the seeds start to pop, add the onion and cook until onions are translucent.
Add the garlic, ginger, curry powder, coriander, and dried coconut and continue cooking until the garlic and spices become fragrant (about 30 seconds). Then, add the lentils, coconut milk, and water and bring to a boil. Once boiling, cover the pan, reduce heat to low and allow to cook for about 40 minutes or until lentils are tender.
After lentils have cooked, remove the lid and allow a bit of the liquid to cook off if desired. Add the amchur powder, salt, and cilantro once cooking has finished.
We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.
no subject
on 2012-03-21 11:57 pm (UTC)no subject
on 2012-03-21 11:58 pm (UTC)