Coconut Lemongrass Lentils Food

COCONUT LENTIL CURRY WITH GREENS

Coconut Lentil Curry with Greens image

This Coconut Lentil Curry is a 30 minute easy dinner idea that's healthy and full of flavor; it's a plant based recipe flavored with Thai curry paste.

Provided by a Couple Cooks

Time 30m

Number Of Ingredients 9

Ingredients

2 cups uncooked white or brown basmati rice, to serve (or Instant Pot basmati rice)
2 cups brown or green lentils
8 cups chopped leafy greens: spinach, kale, or chard
1 tablespoon olive oil
13.5-ounce can coconut milk
3 tablespoons Thai red curry paste
2 tablespoons tomato paste
1 teaspoon kosher salt
Fresh ground black pepper

Steps:

Make the rice according to How to Cook Basmati Rice (or Instant Pot Rice).
Place the lentils in a saucepan with 6 cups warm water. Bring to a low boil, then boil for about 20 minutes until tender (taste to assess doneness). Drain, then add a few pinches of salt.
Meanwhile, wash the greens, remove the stems and chop the leaves. (If using prewashed baby spinach, you can skip this step.) In your largest skillet, heat the olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green.
When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in the coconut milk, Thai red curry paste, tomato paste, kosher salt, and fresh ground black pepper. Cook for a few minutes until heated through and the sauce is thickened.
Taste and add a few pinches of salt if desired. Serve with rice.

Nutrition Facts : Calories 568 calories, Sugar 2 g, Sodium 605.4 mg, Fat 12.9 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 92.8 g, Fiber 10.4 g, Protein 22.9 g, Cholesterol 0 mg

COCONUT LEMONGRASS LENTILS

Coconut Lemongrass Lentils image

From Chef Greg Frey, Jr. and La Costa Blue Fire Grill. You can see it made here: http://youtu.be/--S-Va0IPk4 Yum!

Provided by Snowpeas

Categories < 4 Hours

Time 1h10m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 large yellow onion
2 stalks lemongrass
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3 kaffir lime leaves
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon coriander
2 cloves
1/2 teaspoon black pepper
16 ounces coconut milk
1 tablespoon extra virgin olive oil
salt
2 cups lentils, washed
1 kaffir lime leaf
4 cups vegetable stock, lite
1 teaspoon kosher salt

Steps:

Lightly toast the cumin, coriander, clove, cardamom, and pepper in a pan.
Grind this in a spice grinder and set aside.
Sweat onions, smashed lemongrass stalks, and ginger in extra virgin olive oil until translucent over medium heat.
Add garllic, spices and kaffir leaves.
Cook an additional 2 minutes.
Add coconut milk and simmer covered for 20 minutes.
Blend until smooth, strain and chill.
Note: this also freezes well.
Simmer lentils with kaffir leaf in vegetable stock until done.
To Finish the Dish:.
Saute any mixed chopped vegetables of your choice in extra virgin olive oil and add cooked lentils, the sauce and simmer until hot. Garnish with fresh cilantro and serve with hot sauce.

Nutrition Facts : Calories 268.2, Fat 18.9, SaturatedFat 14.7, Sodium 401.4, Carbohydrate 20.4, Fiber 6.1, Sugar 2.3, Protein 8.2

RED LENTIL & COCONUT SOUP

Red lentil & coconut soup image

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Provided by Sara Buenfeld

Categories Dinner, Lunch, Soup, Supper

Time 35m

Number Of Ingredients 9

Ingredients

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves , sliced
1l vegetable stock
400ml can coconut milk
2 leeks , well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
2 limes , cut into wedge

Steps:

Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

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CREAMY COCONUT LENTIL CURRY - THE ENDLESS MEAL®

Web Jul 10, 2016 Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start …
From theendlessmeal.com
4.9/5
Calories 354 per serving
Category Dinner

Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

Coconut Lemongrass Lentils Food

COCONUT LENTIL CURRY WITH GREENS

This Coconut Lentil Curry is a 30 minute easy dinner idea that's healthy and full of flavor; it's a plant based recipe flavored with Thai curry paste.

COCONUT LEMONGRASS LENTILS

From Chef Greg Frey, Jr. and La Costa Blue Fire Grill. You can see it made here: http://youtu.be/--S-Va0IPk4 Yum!

RED LENTIL & COCONUT SOUP

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

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