Recipe 15: Coconut Curry Lentils

Coconut Curry Lentils

I've been creeping on this recipe for a while.  Coconut? Curry? Lentils? Count me in.  I originally spotted this recipe on Sprouted Kitchen and the recipe it was based on, but explored a bit more via the Moosewood New Classics Cookbook.  What struck me about all of the recipes is that they all require more than one pot.  Guys, I am lazy. And to add insult to injury, I have a tiny doll-sized sink.  Even Barbie doesn't want to do a lot of dishes in it.  So I decided the only reasonable thing to do would be to see if I couldn't make this a one pot dish of delish.  And it was!  It was, that is, until I royally messed it up by muddling it with wayyyy too much lime and sriracha, thus killing the coconut undertones.  Thus, follow the directions below, and season each bowl to taste past this point.


The verdict: when it is cold outside, and you don't want to feel cold inside, you should eat this soup. 

Coconut Curry Lentils

Adapted from both Sprouted Kitchen and The Travelers Lunchbox

Serves about 4-6

Coconut Curry Lentils in my Le Creuset

Ingredients

2 Tbsp olive oil

1 large onion, diced

2-3 cloves of garlic, pressed

1/2 cup shredded unsweetened coconut

2 tsp dried thyme

1 tsp tumeric

1 tsp curry powder

1/2 tsp ground cardamom

1/2 tsp ground cloves

1/4 tsp red pepper

1/4 tsp cinnamon

1/8 tsp nutmeg

1 1/2 Lentils (I used a combo of red and regular.  Always rinse and check for rocks!)

6 cups chicken or vegetable broth

14 oz coconut milk (1 can, and don't be afraid of the fat in regular one - the taste is way better)

8 oz fresh spinach, chard, or kale in pieces

3 Tbsp lime or lemon juice

Salt/Pepper to taste

Directions

1.  In a large Le Creuset or Dutch Oven, heat your olive oil on medium, and saute the onion, garlic, and coconut for about five minutes, or until the onions get very translucent and the coconut is nice and browned.  The coconut will brown quickly, so stir often to prevent scorching.




 2.  Add in all the spices through nutmeg, and stir to coat and evenly incorporate it. You may need to add a bit more oil if you feel it is a little too dry at this point.  Add in the lentils, and stir to coat.  Let them saute for a minute or two.





3.  Add in the broth, bring to a low boil/simmer, and let cook for approximately 30 minutes until the lentils are mostly soft.
4.  Add the coconut milk and greens, and cook for around ten more minutes, basically until the lentils are thoroughly cooked and soft.

5.  Stir in the lemon or lime juice, taste, and then season to taste.  Serve hot with extra lemon/lime wedges, hot sauce, and rice, crusty bread, or a tasty salad...feel warm and cozy!