Curried Lentils with Coconut Milk
★★★★★
PREP TIME
10 minutes
COOK TIME
55 minutes
SERVES
4
Ingredients
3 tablespoons
extra-virgin olive oil
1 tablespoon
minced peeled fresh ginger
2
garlic cloves, minced
1
shallot or small onion, minced
1/2 teaspoon
ground coriander
1 teaspoon
cumin seeds or ground cumin
1 teaspoon
ground turmeric
1 cup
(180 g) split red lentils or other (see notes above)
1
13.5-ounce (398-ml) can full-fat unsweetened coconut milk
Instructions
- In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
- Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton's kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste—I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
- Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.
