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Coconut Curried Lentils with Basmati Rice
Lentils simmer slowly in coconut milk, tomatoes and curry powder until tender and creamy, with a little molasses to round out the spice. Spoon them over basmati rice for an easy, filling dinner that keeps well.
- YieldServes 6
- Hands-on20 min
- Total1 h 3 min
- Difficulty
Ingredients
Lentils
- 1½ tbspextra-virgin olive oil
- 160 gonion, chopped
- 4 clovesgarlic, finely chopped
- 1 candiced tomatoes, 411 g (14.5 oz) can, with juices
- 1 canlight coconut milk, 400 ml (14 oz) can
- 200 gdried lentils, rinsed and picked over
- 120 mlwater
- ½ tbspmolasses
- 1¼ tspmild curry powder, or to taste
- ½ tspsalt, or to taste
- ¼ tspcrushed red pepper flakes, or to tasteoptional
- to tasteblack pepper, freshly ground
- 30 gfresh cilantro, chopped
To serve
- 5 cupsbasmati rice, hot, cooked
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