Lentils with coconut milk

4 servings

30 minutes

Lentils with coconut milk is a delicate and aromatic dish that combines the warmth of Eastern spices and the creaminess of coconut milk. Its roots trace back to international cuisine, where the adaptation of traditional recipes led to such harmonious flavor combinations. The rich texture of red lentils is perfectly complemented by spicy turmeric, fresh tomatoes, and zesty notes of green chili pepper. The finishing touch is fried onions with mustard seeds, adding a crunchy textural contrast to the dish. It’s not just a hearty dinner but a gastronomic journey taking the taste to distant lands. The dish is best served with corn tortillas that highlight its creamy structure and add a hint of sweetness. Perfect for a cozy family dinner or an impressive meal for guests.

Energy value per serving

• Calories: 527.7
• Proteins: 20.2g
• Fats: 20.2g
• Carbohydrates: 63.3g

Ingredients

• Red lentils: 250 g
• Coconut milk: 400 ml
• Tomatoes: 2 pc
• Turmeric: 1 tsp
• Green chili pepper: 2 pc
• Black mustard seeds: 2 tsp
• Onion: 1 head
• Corn tortillas: 4 pc

Cooking steps

1. Combine lentils, coconut milk, chopped onion, tomatoes, green chili peppers, and turmeric in a pot, add 300 ml of water. Salt to taste.

   Required ingredients:

   • Red lentils: 250 g
   • Coconut milk: 400 ml
   • Onion: 1 head
   • Tomatoes: 2 pieces
   • Green chili pepper: 2 pieces
   • Turmeric: 1 teaspoon
   • Black mustard seeds: 2 teaspoons

2. Bring to a boil and simmer for 20 minutes until the lentils are tender.

3. Fry sliced onions in 4 tablespoons of oil until crispy, add cilantro and mustard seeds, and fry.

   Required ingredients:

   • Onion: 1 head
   • Black mustard seeds: 2 teaspoons

4. Drizzle the resulting sauce over the lentils. Serve with flatbreads.

   Required ingredients:

   • Red lentils: 250 g
   • Corn tortillas: 4 pieces