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Coconut Lentils with Rice

Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon canola oil
  • 6 green onions, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups dried lentils, rinsed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 5-1/2 cups vegetable stock
  • 2 large tomatoes, chopped
  • 1/2 cup flaked coconut
  • 2 tablespoons minced fresh mint
  • 3 cups hot cooked rice
  • 1/3 cup plain Greek yogurt

Directions

  • In a large saucepan, heat oil over medium heat; saute green onions, ginger, garlic and pepper flakes until onions are tender, 2-4 minutes. Stir in lentils, turmeric, salt and stock; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes, stirring occasionally.
  • Stir in tomatoes, coconut and mint. Serve with rice; top with yogurt.
Nutrition Facts
1 serving: 374 calories, 7g fat (4g saturated fat), 3mg cholesterol, 757mg sodium, 63g carbohydrate (7g sugars, 7g fiber), 16g protein.

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