Quick Easy Coconut Brown Lentils Vegan Recipes
QUICK & EASY COCONUT BROWN LENTILS (VEGAN)
I love lentils and am trying to eat more of them. These would probably speed by in a pressure cooker but I've only done them the stovetop way so far. Inspired by both Indian and Indonesian cooking. You can use a 15-oz can of brown lentils to reduce the cooking time if you like, I sized it the same with 2/3 dry cup and included instructions for canned as well. The aseptic or half-gallon boxes of So Delicious coconut milk would probably work well too if you just measure out 14 oz. I use 365 Light Coconut but "light coconut milk" isn't recognized in the ingredient database. "Brown lentils" also aren't recognized? 1/3 cup each of brown and green lentils would also be cool!
Provided by the80srule
Categories Lentil
Time 30m
Yield 3 , 3 serving(s)
Number Of Ingredients 7
Steps:
- Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
- Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
- Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.
BROWN LENTILS
My idea of comfort food. I eat these all the time, either as a side dish for fish or (my favorite way) with a poached egg on top.
Provided by TooAllergic
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse lentils and then par-boil them with water to cover and a good sprinklng of salt (simmer hard about 25 minutes). Drain.
- Meanwhile, in a braising pan, saute vegetables and garlic in the olive oil (cooking bacon first if using it) for 5 minutes.
- Stir in dried herbs and spices and 1 cup of stock. Bring to a simmer.
- Add the lentils to the vegetables and stock, and simmer, stirring occasionally until the lentils are cooked, (10-20 minutes more) adding more stock as needed.
- Check seasoning, adding salt and pepper, to taste. Garnish with fresh squeezed lemon juice and parsley (I chose these because I serve the lentils with fish most often).
ONE-PAN COCONUT DHAL
Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.
Provided by Barney Desmazery
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
- Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium
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