So after some perfunctory research, I’m still not clear on whether legumes are fruits, vegetables or their own category all together. However, they are healthy and so I’m including this lentil recipe in my very veggie challenge. The recipe hearkens from Rose Elliot’s New Complete Vegetarian cookbook, which is a recent acquisition in my quest to increase my vegetable consumption.

The lentils themselves have a very mild flavor, however the spices and coconut all come together to create a creamy and flavorful dish that has the consistency of a thick stew. As such, I ate the lentils served over rice. (I cooked the rice with a cinnamon stick and some cardamom pods to boost the flavor even more.)

This dish will increase in flavor when it sits over night and made a great, hearty lunch for me all week. Good stuff.

 

johnandkate-9

Ingredients:

8 oz split red lentils
3 C water
1 Bay Leaf
1 stick cinnamon
4 cardamom pods
2 tsp ground coriander
2 tsp ground cumin
1/4 C olive oil
2 onions, chopped
2 garlic cloves, crushed
1 Tbsp lemon juice
1/2 C canned coconut cream
salt & pepper

 

 

johnandkate-12

 

Combine the lentils, water, bay leave and cinnamon in a pot and bring to a simmer. Simmer until the lentils are tender, about 20 – 25 minutes.

 

 

johnandkate-26

 

Saute the cardamom, coriander and cumin in the olive oil for a few minutes – until fragrant. Add the onions and garlic and saute for about 10 minutes.

 

johnandkate-31

Stir the onion mixture into the lentils and then stir in the coconut cream and lemon juice.

Season with salt and pepper to taste.

Continue cooking for another few minutes – until the cream and juice are integrated into the lentils.

 

I ate my lentils over rice that I cooked with some cinnamon and cardamom pods. It would also be good with naan, over vegetables or as a side dish with dinner.

 

 

 

 

 

 

Lentil Dal with Coconut Cream
 
Recipe By:
Ingredients
  • 8 oz split red lentils
  • 3 C water
  • 1 Bay Leaf
  • 1 stick cinnamon
  • 4 cardamom pods
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ¼ C olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp lemon juice
  • ½ C canned coconut cream
  • salt & pepper
Instructions
  1. Combine the lentils, water, bay leave and cinnamon in a pot and bring to a simmer. Simmer until the lentils are tender, about 20 - 25 minutes.
  2. Saute the cardamom, coriander and cumin in the olive oil for a few minutes - until fragrant. Add the onions and garlic and saute for about 10 minutes.
  3. Stir the onion mixture into the lentils and then stir in the coconut cream and lemon juice.
  4. Season with salt and pepper to taste.
  5. Continue cooking for another few minutes - until the cream and juice are integrated into the lentils.
  6. Serve over rice, with some naan or hearty bread, over vegetables or as a side dish with dinner.