Thursday, October 3, 2013

Coconut Red Lentil Dahl over Rice (30 Minute Meal)

My kids love this because of the sweetness of the coconut milk.  It's a hearty vegan comfort dish that is easy to eat, feels good and warm going down and tastes amazing.


1lb. red lentils
4 cups vegetable stock
2 tbsp. butter
2 onions, finely chopped
4 cloves garlic, finely chopped
1 small green chili, seeded and finely chopped 
4 teaspoons ground cumin
4 teaspoons ground coriander seed
2 tomatoes, seeded and chopped
1 can coconut milk
4 cups cooked basmati rice


Rinse lentils, check for stones.  Place lentils in large stock pot or Dutch oven, pour stock over lentils.  Bring to a boil, then simmer until lentils are tender--

Heat butter in a skillet, add chopped onion and sautee until transparent.  Add garlic, chili, cumin and coriander and cook until fragrant, about 30 seconds.  Stir this mixture into the cooked lentils and add the chopped tomato and coconut milk and heat through.  

Serve over basmati rice.