Healthy Coconut Red Lentils Recipe at MyDish

Healthy Coconut Red Lentils

5 stars based on 5 reviews Rate this Recipe

Method

  • Place all the ingredients except the lime juice and fresh coriander in a saucepan on a medium heat. Bring to the boil, then turn the heat to low, cover with a lid and simmer for 15 - 20 minutes, until the lentils are soft. Add the lime juice, stir, then sprinkle the coriander on top.
  • Serve with rice or bread.

    • Tips

    • Serve with rice or bread. Pitta bread makes a great naan / chapati substitute and I keep them in the freezer ready to pop in the toaster when needed.

      * i.e: 1 tsp bouillon or stock powder, or 1/2 stock cube crumbled into boiling water. The amount of liquid you need may vary, so start with 200ml and add more if necessary during the cooking.

    Comments Add your comment

    • Hi Guineagirl. Sorry about that - had a few technical issues with the site at one point, but all sorted now. Thanks for pointing it out. Now updated, and I can reply to your comment at last too, thanks to a further update from Technical whizz Tony.

      by Love baking on Wed Jul 6 2011   reply to this comment

    • Hi Bijou. Thank you for your comment. I make it for two, and 200ml stock half can of coconut milk is perfect, but clearly from your experience, you don't need to double it for 4, so I will amend. Many thanks. I have also had it with brown rice and steamed broccoli - a good combination!

      by Love baking on Mon Jul 4 2011   reply to this comment

    • Is there a mistake in the amount of liquid? I found that 800ml was far too much. When I eventually dried it out through boiling however, it was amazingly tasty! I used full fat coconut milk, fried the onion first to soften it, then added the garlic, spices and 1/2 tspn dried chilli flakes instead of fresh. Served with brown rice and steamed broccoli. Will definitely be making many times again. Thanks.

      by bijou on Wed Jun 29 2011   reply to this comment

    • So so so good! I used approx. 80g of red lentils, i also substituted a ready made korma curry powder mix for the coriander, cumin and chilli and i also didn;t need the liquid with the stock (i just crumbled the veg stock cube in and added a wee bit of water if i needed it during simmering). Sorry 'Love Baking' if this is nothing like your recipe, but it was a new and different thing for my family that i would not otherwise have tried if it had not been for seeing your recipe on here, thanks.

      by Susan H on Tue May 31 2011   reply to this comment

    • Can't see how many lentils to use? !!

      by guineagirl on Sun Jan 23 2011   reply to this comment

    Ingredients

    • 1 X 400 ml can ½ fat coconut milk
    • 1 small Onion, finely chopped
    • 1 Red or green chilli, deseeded and finely chopped
    • 2 medium Tomatoes, roughly chopped
    • 1 tsp Ground coriander
    • 1 tsp Ground cumin
    • 200 - 400 ml Vegetable stock / Bouillon*
    • 1 Clove of garlic, grated or crushed (optional)
    • 1 Lime - juice
    • Handul Fresh coriander, chopped
    • 100 g Red lentils (dry weight)

    By Views 1149  Added Mon Jul 19 2010


    This is a quick and easy veggie supper dish. It is not an authentic 'daal' but is very tasty and can also be served as a side dish with other curries.

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