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A favorite restaurant used to have something similar to this on their menu. I loved it, and would order it each time I went there. Unfortunately, they discontinued offering it. I thought I would try to recreate it from my tasting memory. My version is not exactly the same as the restaurant’s, but it is delicious and creamy. This can be on the table in about an hour, with only about 10 minutes of prep time. And it uses things that store well in a pantry, so perfect for extended stay-at-home periods! This is a small batch to serve 2, but obviously it is easy to double or triple it for a larger batch. I served it last night with a hearty salad. I made bread to go with it, but we didn’t feel like we needed anything other than the salad and lentils, so we didn’t actually eat the bread! A simple, wholesome and satisfying meal!
1 small onion, diced
olive oil
½ cup black lentils, rinsed
1 cup vegetable broth
1 ½ cups canned coconut milk
½ tsp cumin
½ tsp ground coriander
½ tsp fresh ginger, chopped
dash of tumeric
1 tsp sriracha sauce
¼ cup shredded coconut flakes (unsweetened)
salt to taste
Saute diced onion in olive oil in saucepan over medium heat, stirring until onion is translucent. Add lentils, vegetable broth, and coconut milk. Bring to a simmer. Stir in cumin, coriander, ginger, tumeric, sriracha sauce and shredded coconut flakes. Cook, covered, for 45 minutes. Uncover and add salt to taste. Continue simmering until lentils are tender and sauce is thick, not too soupy (about 15 minutes). Serves 2.