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.
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
This was a simple dish to make and quite tasty. It would be best as a side, as a main i got a bit boring half way through eating it - 18 Apr 2012