Red lentils are soft and fluffy. Coconut milk is sweet and creamy. Put them together and what do you have?......DINNER!
I DON'T want to talk to you about the many health benefits of lentils or coconut, because it will bore you to tears. Plus, I'm not an encyclopedia.
Just remember that the benefits are there and it will make you feel healthy. "Feeling" healthy is actually the essence of "being" healthy (wise old proverb) don't forget that you heard it here first!
If you have a husband, friend or child that abhors healthy foods, don't tell them it's healthy. They'll never know. Trickery! Ha!
So here you go my friend...
Creamy-Curried Red Lentils with Jasmine Rice
- 2 T. coconut oil (any oil will do)
- 1/2 white onion, finely diced
- 1 tsp. fresh ginger, minced
- 1 clove garlic, minced
- 2 T. curry powder
- 2 C. red lentils
- 1 (15oz) can petite diced tomatoes with liquid (or 1 cup fresh, diced)
- 1 (15oz) can coconut milk
- 2 C. chicken (or veggie) broth
- salt, to taste
- 2 T. Thai basil, chiffonade (or cilantro)
- jasmine rice, to serve
NOW MAKE IT
In a medium-sized pot, over medium heat, sauté onion, ginger, garlic and curry powder in coconut oil. Cook it down, gurl, way down. Yes, I'm assuming ur a gurl.
Now stir in the lentils, to toast them a bit (do you need a little more oil?). Salt them. Stir in tomatoes, coconut milk and broth. Bring to a simmer.
Now would be a good time to start your rice, in a separate pot or rice cooker with a little butter (or oil) and salt (and water obviously, ha ha).
Now that the lentils are simmering, lower the heat and cook for about 30 minutes, stir frequently. Thick and soft, right? Remove from heat and stir in basil. If you would like to thin out the consistency, add a little water.
To serve, spoon lentils over jasmine rice and garnish with more fresh basil! You can thank me in the morning.
These lentils are even better the next day. Just add a little water to reconstitute before reheating.