Have you ever cooked something that tasted so heavenly, that your only regret was that you didn't yield more? Well, that is exactly how I feel about these coconut lentils. I found a recipe in an issue from last years Vegetarian Times magazine for coconut lentils. I love coconut and I love lentils, so obviously I was intrigued. After a few alterations and tweaks to fit my taste buds, this was one of my favorite recipes to date.
I was serving this as a main entrée, so I wanted it to be more of a creamy soup consistency, rather than the thick texture of a side of lentils. I decided to use coconut milk instead of water, and used more of it than called for.
There are several different unique flavors that are going on with this dish. The coconut brings a sweetness, the lentils bring the depth, the spices bring richness, and the lime enhances the flavor all together. Absolutely heavenly!
Coconut Lentils, adapted from this recipe, serves 4
1 c. red lentils 1 1/2 c. yellow onion, diced 1/4 c. unsweetened shredded coconut 2 tbsp. tomato paste 1/4 c. golden raisins 4 c. coconut milk 1/2 tsp. ground ginger 1/2 tsp. turmeric 1/2 tsp. salt 1/4 tsp. allspice 2 tbsp. coconut oil, not pictured 1 c. water, not pictured
Begin by heating coconut oil on medium heat in a medium to large sized stock pot. Add onion, and sauté until softened. Mix in spices, then mix in tomato paste. Add in 1 cup of coconut milk to loosen all the yummy bits that are stuck on the bottom. Add lentils, raisins, and remaining liquid. Bring to a boil, then cover and reduce between low and medium heat, cooking for about 30 minutes.
While the lentils are cooking, lightly dry toast coconut in a sauté pan.
Coconut should look like this once done.
Once the lentils are done, remove the lid, stir in lime juice, and salt if desired. Serve, and top with toasted coconut. Enjoy!
Seriously, this is a must try. One of my favorite dishes to date! Mmm...
P.S. This just happens to be vegan, gluten-free, and super allergy friendly! What a fun bonus!