Coconut Lentils (Akoho Sy Voanio)
★★☆☆☆
Ingredients
- 2 tablespoons refined coconut oil (29.6 ml)
- 1 large yellow onion, finely chopped (about 2 cups)
- 3 plum tomatoes, peeled and chopped (about 1 cup)
- 3 garlic cloves, finely chopped (about 1 tablespoon)
- 1 tablespoon grated peeled fresh ginger (14.8 ml)
- 1 teaspoon ground turmeric (4.9 ml)
- 1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained (227 g)
- 1 1/2 cups water (355 ml)
- 1 1/2 cups unsweetened coconut milk (355 ml)
- 2 teaspoons kosher salt, plus more to taste (9.9 ml)
- 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice (4.9 ml)
- 1 teaspoon black pepper, plus more for garnish (4.9 ml)
- 1/4 teaspoon cayenne pepper (optional) (1.2 ml)
- Chopped fresh flat-leaf parsley, for garnish
- Steamed white rice, for serving
Instructions
- Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8-10 minutes.
- Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5-7 minutes.
- Add lentils, water, coconut milk, salt, lemon zest and juice, pepper, and cayenne. Bring to simmer, reduce heat to low, cover. Simmer, stirring occasionally, until lentils are tender, 20-30 minutes.
- Season to taste. Garnish with parsley and pepper. Serve with steamed rice.
Wine Pairing: Aromatic White (Gewurztraminer) — Complements ginger and coconut.