Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

4.8

(9)

9 Reviews

Lentils are cooked with tomatoes, aromatics, and coconut milk to create a currylike dish that’s satisfying and rich.

Von Diaz

Published on May 6, 2024

Tested by

Tricia Manzanero Stuedeman

COCONUT LENTILS — Photo:
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:

45 mins

Total Time:

1 hr 5 mins

Servings:

4 to 8

In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. This ultra-comforting dish has a bold flavor from warm turmeric and umami-rich cooked tomatoes. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite.

Frequently Asked Questions

Do you need to soak dried red lentils?

Regardless of the color, soaking lentils is not necessary. Doing so may allow you to reduce the total cooking time, but it’s not an essential step. We do, however, recommend rinsing the lentils in a fine wire-mesh sieve to remove dust and other debris.
What are the health benefits of fresh ginger?

In addition to imparting its warm, spicy flavor to dishes, fresh ginger may improve your overall gut health, improve digestion, and ease an upset stomach.

Notes from the Food & Wine Test Kitchen

When adding the coconut milk and water, be sure to scrape the bottom of your pot. Doing so helps to loosen and dissolve all of that flavor back into your sauce.

Red lentils are slightly nuttier and sweeter than green or brown lentils. Find red lentils at most specialty grocery stores or online at mezehub.com. In a pinch, you can use yellow split peas; adjust the cook time as necessary.

Make ahead

Leftovers can be refrigerated in an airtight container for up to three days or in the freezer for up to one month.

Suggested pairing

Serve with a Belgian-style wheat beer, such as Allagash White.

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Ingredients

2 tablespoons refined coconut oil
1 large yellow onion, finely chopped (about 2 cups)
3 plum tomatoes, peeled and chopped (about 1 cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece)
1 teaspoon ground turmeric
1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
1 1/2 cups water
1 1/2 cups well-stirred unsweetened coconut milk
2 teaspoons kosher salt, plus more to taste
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
1 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne pepper, plus more to taste (optional)
Chopped fresh flat-leaf parsley, for garnish
Steamed white rice, for serving

Directions

Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.

Originally appeared in Food & Wine magazine, May 2024