Indian Lentils With Coconut

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Indian Lentils With Coconut

1 teaspoon olive oil

1 cup chopped onion

4 cups water

1 pound dried small red lentils, washed and picked

over

1 (13.5-ounce) can light coconut milk

1 bay leaf

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

 

 

 

 

1. Heat olive oil in a large saucepan over medium-high

heat. Add chopped onion; sauté 5 minutes or until just

beginning to brown. Stir in the water, lentils,

coconut milk, and bay leaf. Bring to a boil over

medium-high heat; reduce heat to low. Simmer, stirring

occasionally, 40 minutes or until the lentils are

soft.

2. Remove and discard the bay leaf. Then stir in salt

and pepper.

 

Yield: 10 servings (serving size: 1/2 cup)

Prep: 5 minutes; Cook: 45 minutes.

 

CALORIES 196 ; FAT 3g (sat 1g,mono 0.0g,poly 0.0g);

PROTEIN 13g; CHOLESTEROL 0.0mg; CALCIUM 25mg; SODIUM

129mg; FIBER 7g; IRON 3mg; CARBOHYDRATE 30g

 

Author: Mark Bittman

Source: Health, MARCH 2006

Formatted by Chupa Babi in MC: 03.11.06

 

Lentils are to India as meatloaf is to America: the

quintessential comfort food. Ranging from yellow and

red to deep black, these tiny disc-shaped members of

the legume family are eaten in some form at least

twice a day in “any self-respecting Indian household,”

says Kavita Mehta, founder of the Web-based Indian

Foods Co. In fact, India is the world’s biggest

producer and consumer of lentils. Known as dal,

lentils typically are served at every meal with

steamed rice or bread.

 

ChupaNote: replace the black pepper with 1 teaspoon

red pepper flakes (or more). Also added a couple of

handfuls of minced red, yellow, orange and green bell

peppers in step 2. They add crunch and color.

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