Lentils are cooked with tomatoes, aromatics, and coconut milk to create a currylike dish that’s satisfying and rich.
Tested by
Tricia Manzanero Stuedeman Photo: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time:
45 mins
Total Time:
1 hr 5 mins
Servings:
4 to 8
In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. This ultra-comforting dish has a bold flavor from warm turmeric and umami-rich cooked tomatoes. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite. Frequently Asked Questions Do you need to soak dried red lentils? Regardless of the color, soaking lentils is not necessary. Doing so may allow you to reduce the total cooking time, but it’s not an essential step. We do, however, recommend rinsing the lentils in a fine wire-mesh sieve to remove dust and other debris. What are the health benefits of fresh ginger? In addition to imparting its warm, spicy flavor to dishes, fresh ginger may improve your overall gut health, improve digestion, and ease an upset stomach. Notes from the Food & Wine Test Kitchen When adding the coconut milk and water, be sure to scrape the bottom of your pot. Doing so helps to loosen and dissolve all of that flavor back into your sauce.Red lentils are slightly nuttier and sweeter than green or brown lentils. Find red lentils at most specialty grocery stores or online at mezehub.com . In a pinch, you can use yellow split peas; adjust the cook time as necessary. Make ahead Leftovers can be refrigerated in an airtight container for up to three days or in the freezer for up to one month. Suggested […]
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