30 Minute Coconut Lentils
A cozy, and super warming meal. This 30-Minute Coconut Lentil dish is simmered with turmeric and coconut milk spice up with chile, garlic, and tomatoes, and a squeeze of lime.
Ingredients
Lentils
- 1 1/2 cups split red lentils rinse and drain
- 1 14 oz Coconut milk canned
- 2-3 cups water or Vegetable stock
- 1/2 tsp salt
Tempering Oil
- 2 tbsp oil I used Avocado
- pinch Asafoetida
- 1 tsp black mustard seeds
- 1 small onion thinly sliced
- 1 medium tomato chopped
- 2 cloves garlic chopped
- 2-3 green chilis serrano, jalapeno, Thai all work
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
- zest from one lime
- 1/2 tsp Garam Masala
- 1 tsp turmeric
Instructions
Lentils
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Wash and drain the lentils until the water runs clear. Drain and add to a medium-size pot. Add coconut milk and water or vegetable stock. Add salt and turmeric. Cook on medium/low heat stirring occasionally until the lentils are tender but not mushy. Add water or stock if the lentils look too thick. Meanwhile, make tempering oil
Tempering Oil
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In a small skillet, heat oil. Once the oil is hot add mustard seeds. Cook until they pop. If they don't pop at all, then dump them out and start over. If they don't pop, they will be bitter so it's best to start over. Once they pop add the Asafoetida.
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Add the onion, tomato, garlic, and green chili. Cook until tender. Stir in the cilantro, lime zest, and the Garam masala. Stir to combine.
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Add the tempering oil mixture into the cooked lentils. Add the juice of 1/2 a lime. Stir gently to combine. Serve hot with your favorite topping, if desired.
Recipe Notes
Serving suggestions:
- Serve topped with additional chopped cilantro, sliced chili peppers, a drizzle of coconut milk, and hot paratha or naan.