![COCONUT LENTILS](https://cdn.statically.io/img/www.foodandwine.com/thmb/nvMr2JP5nfZF_0t9GugkWOTuxJQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Coconut-Lentils-FT-MAG-RECIPE-0524-8d41c661698841f79f50f3b725e5111b.jpg)
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
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.
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.
Ingredients
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2 tablespoons refined coconut oil
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1 large yellow onion, finely chopped (about 2 cups)
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3 plum tomatoes, peeled and chopped (about 1 cup)
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3 garlic cloves, finely chopped (about 1 tablespoon)
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1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece)
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1 teaspoon ground turmeric
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1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
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1 1/2 cups water
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1 1/2 cups well-stirred unsweetened coconut milk
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2 teaspoons kosher salt, plus more to taste
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1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
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1 teaspoon black pepper, plus more for garnish
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1/4 teaspoon cayenne pepper, plus more to taste (optional)
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Chopped fresh flat-leaf parsley, for garnish
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Steamed white rice, for serving
Directions
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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.
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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