Coconut Lentils Recipe

Name: Coconut Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 yellow onion; 1/2 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/2 teaspoon curry powder; 1/8 teaspoon cinnamon; 1/8 teaspoon cardamom; 1 teaspoon salt; 1 cup black lentils; 1/2 can of coconut milk; toasted coconut, optional, for garnish

Servings: persons

1 tablespoon canola oil
1 yellow onion
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon curry powder
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1 teaspoon salt
1 cup black lentils
1/2 can of coconut milk
toasted coconut, optional, for garnish

1
["Heat the oil in a medium saucepan. Add the onion and saute, on medium heat, for a few minutes till softening.", "Add the spices and salt and continue cooking for a few minutes longer, till your kitchen smells wonderful and the onions are nice and soft.", "Add the lentils, coconut milk, and 1 cup of water. Cover, turn the heat to high, and bring to a boil.
2
Lower the heat and cook, covered, for about 45 minutes. Check the water level occasionally and add more water if needed. Serve warm, garnished with toasted coconut if you're feeling fancy. If you have any leftovers, put them away for up to three days. Reheat in the microwave."]

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 yellow onion, 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, and more.

Yes, Coconut Lentils falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Lentils

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