About this recipe:Nourishing lentils are great value and very good for you. The warm spices and rich coconut milk combine to create an intoxicatingly flavoured dish.
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
1 tsp curry powder
200g brown or green lentils
100ml coconut milk
1 tbsp chopped fresh coriander (optional)
salt and freshly ground black pepper
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Method Prep:15min › Cook:40min › Ready in:55min
Heat the oil in a deep frying pan, add the butter and cook the onion and garlic gently for 8–10 minutes until lightly golden. Add the pepper, sprinkle with the curry powder and mix well.
Stir in the lentils and add 700ml cold water. Bring to the boil, then reduce the heat, cover and cook gently for 20–30 minutes until the lentils are almost tender but not mushy, and the water has been absorbed.
Stir in the coconut milk and simmer uncovered for a further 5–10 minutes. Season to taste and add chopped coriander, if liked. Serve hot.
Cooking times for lentils vary depending on the variety and their age. Red split lentils cook very quickly and can be easily puréed. Green and brown lentils take slightly longer and retain their shape well after cooking. Do not salt until the end of cooking as this will toughen the skins and prevent them from softening. * Leftover canned coconut milk will keep in a tightly sealed container in the fridge and could be used for a Thai-style curry.
Used different ingredients.
Instead of just adding water, I added 2 vegetable stock cubes to the 700ml. Thus it was not necessary for salt afterwards. I also added frozen garden peas at the end with the 100ml coconut cream. - 01 Nov 2009
I found this really tasty and will make it regularly. I used 2 stock cubes in the water as advised by another reviewer. This made gave it a lovely rich depth and I wouldn't cook it without the stock for fear of it being a bit tasteless.
Great as a midweek meal on it's own, would also be a lovely accompaniment for meat / fish dish. - 30 Nov 2011