Quick & Easy Coconut Brown Lentils (Vegan) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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I love lentils and am trying to eat more of them. These would probably speed by in a pressure cooker but I've only done them the stovetop way so far. Inspired by both Indian and Indonesian cooking. You can use a 15-oz can of brown lentils to reduce the cooking time if you like, I sized it the same with 2/3 dry cup and included instructions for canned as well. The aseptic or half-gallon boxes of So Delicious coconut milk would probably work well too if you just measure out 14 oz. I use 365 Light Coconut but light coconut milk isn't recognized in the ingredient database. Brown lentils also aren't recognized? 1/3 cup each of brown and green lentils would also be cool! Ingredients:
2/3 cup uncooked lentils (or 1 15-oz can) |
1 (14 ounce) can coconut milk |
1/8 teaspoon cardamom |
1/4 teaspoon turmeric |
1/4 teaspoon garam masala |
1 teaspoon cumin seed |
1/2 cup unsweetened desiccated coconut (fine-flake) |
Directions:
1. Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
2. Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned- this only needs 5-10 minutes for the flavors to impart.).
3. Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.
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