Going Once, Going Twice, Going Lentils with Jasmine Rice
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. Everyone knows that Feeling healthy is just as good as being healthy.
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!
These lentils are even better the next day. Just add a little water to reconstitute before reheating.