September 13, 2014

red lentils with coconut and potatoes

  If someone was to ask me what my favorite cuisine is I would have to say Indian... hands down.  I love the flavors!  I used to even think that I didn't like rice until I began trying all the different types and ventured over to the fragrant white varieties.  One of my favorites is basmati, which smells delicious and taste even better!

Servings 4
Total Time 1 hour

  • 1 teaspoon olive oil
  • 1/2 large red onion, chopped 
  • 2 cups water
  • 1/2 pound dried small red lentils, washed and picked over
  • 1/2 (13.5-ounce) can coconut milk
  • 1 bay leaf 
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon dried chili flakes
  • 1/2 teaspoon sugar
  • 2 garlic cloves, minced
  • 1 inch ginger root, minced
  • 1 large tomato, seeded and chopped
  • 2 medium potatoes, cut into small 1/4 inch cubes
  • 1/3 cup chopped cilantro, plus some for serving
  • 1 teaspoon salt (depending on taste)
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups of prepared rice (I would highly recommend basmati for this recipe)


Heat olive oil in a LARGE saucepan, or dutch oven, over medium-high heat. Add chopped onion and cook for 5 minutes or until just beginning to brown. Stir in the water, lentils, coconut milk, and bay leaf. Bring to a boil over medium-high heat; reduce heat to low and partially cover. Simmer, stirring occasionally, for 10 minutes.

Turn the heat to medium and add garam masala, curry powder, turmeric, chili flakes, sugar, garlic, ginger, chopped tomatoes. and potatoes.  Stir gently and let it simmer for 35-40 minutes covered, until potatoes are tender.  Stir periodically, scraping the bottom.

Remove and discard the bay leaf and stir in salt, pepper, and a handful of cilantro.  

Serve over rice and top with additional chopped cilantro.  Enjoy!!! 

No comments:

Post a Comment