Being in a house divided when it comes to food (meat vs. no meat), meal planning can be challenging. Finding dishes that we can share saves time, money, and allows us to truly enjoy a meal together!
While running an errand last week, my husband grabbed a cup of dahl from the nearby Whole Foods. Later that evening he told me how much he liked the taste, texture, and flavor and that I might like it too. Lentils...coconut... I'm game!
We searched online for a comparable recipe to make at home and found this one - Coconut Lentil Dahl. From the blog Running on Real Food, this dish had the perfect marry of spice and sweetness. Not a huge coconut fan? The spices are the standout in this meal, whereas the coconut milk is complimentary. Creamy and velvety, I paired my bowl with a simple green salad and my husband topped his with a white fish fillet. The recipe made six generous portions so we froze the extras for quick reheats later on!
Coconut Lentil Dahl
1 Tbsp coconut oil
1 large onion, diced
3 cloves garlic, minced
1 jalepeno or hot pepper (optional)
1 tsp ground ginger
2 tsp curry powder
1 tsp turmeric
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 cups red lentils, uncooked
1 can coconut milk, unsweetened
3 cups water
In a large skillet or pot, start cooking onions, ginger, pepper and garlic on low-medium heat in coconut oil for 5-10 minutes, stirring often.
Add the spices, lentils, coconut milk, and water.
Increase heat and cook for 30-40 minutes until lentils are soft and mixture thickens.
Serve as a main dish or as a side paired with fish, chicken, or beef.
Yields: 6 servings
While running an errand last week, my husband grabbed a cup of dahl from the nearby Whole Foods. Later that evening he told me how much he liked the taste, texture, and flavor and that I might like it too. Lentils...coconut... I'm game!
We searched online for a comparable recipe to make at home and found this one - Coconut Lentil Dahl. From the blog Running on Real Food, this dish had the perfect marry of spice and sweetness. Not a huge coconut fan? The spices are the standout in this meal, whereas the coconut milk is complimentary. Creamy and velvety, I paired my bowl with a simple green salad and my husband topped his with a white fish fillet. The recipe made six generous portions so we froze the extras for quick reheats later on!
Coconut Lentil Dahl
1 Tbsp coconut oil
1 large onion, diced
3 cloves garlic, minced
1 jalepeno or hot pepper (optional)
1 tsp ground ginger
2 tsp curry powder
1 tsp turmeric
1/2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 cups red lentils, uncooked
1 can coconut milk, unsweetened
3 cups water
In a large skillet or pot, start cooking onions, ginger, pepper and garlic on low-medium heat in coconut oil for 5-10 minutes, stirring often.
Add the spices, lentils, coconut milk, and water.
Increase heat and cook for 30-40 minutes until lentils are soft and mixture thickens.
Serve as a main dish or as a side paired with fish, chicken, or beef.
Yields: 6 servings
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