Richly spiced braised lentils are simmered with tomatoes until tender and then topped with a toasted coconut and mustard seed topping.
Spiced Braised Lentils with Tomatoes and Toasted Coconut

So, I’m the weirdo serving you a big steaming bowl of lentils on the second official week of summer.

But for me to stray so far from everything that is zucchini and corn and cherries and seasonal you know it has to be good!!

HAS. TO.

IMG_3086

In my defense, they do say that eating spicy food actually cools you off more.

Something about sweat and core body temperature blah blah blah.

But probably so does eating ice cream?

As an official MD, I should totally know the physiology behind all of this. I don’t. It’s cool.

Let’s just eat our lentils and not ask too many detailed questions, mmmmkkayyy???

Spiced Braised Lentils with Tomatoes and Toasted Coconut

Regardless of the season, I love me a good pantry lentil meal.

Especially one that feeds an army yet comes together in basically one pot.

And even more when it’s rich with Indian spices and topped with a toasted coconut-mustard seed combo.

Food52 calls this a Genius Recipe and they are SO right on. It’s got crunch and heat and spice and everything you could want in a bowl of something as hearty as lentils.

A meal for all seasons. Even the sweaty ones.

Spiced Braised Lentils with Tomatoes and Toasted Coconut
 
Richly spiced braised lentils are simmered with tomatoes until tender and then topped with a toasted coconut and mustard seed topping.
Yield: 6 servings
Ingredients
  • 3 tbsp unsalted butter
  • 1 bunch scallions, trimmed and thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp Madras curry powder
  • 1 tbsp tomato paste
  • 2 cups brown or green lentils
  • 1 (28 oz) can crushed or diced tomatoes
  • 1¾ tsp coarse salt
  • 1 cup unsweetened coconut flakes
  • 1½ tbsp black or brown mustard seeds
  • ¼ cup pistachios
  • plain yogurt, for serving
Instructions
  1. Melt butter in a large heavy-bottomed pot over medium-high heat. Add the scallions, garlic, and curry powder to the pan. Saute until fragrant and scallions are tender, about 4 minutes. Add in the tomato paste and lentils. Cook, stirring constantly, for 1-2 minutes. Add in the tomatoes and salt along with enough water to cover the lentils by ½ inch. Increase heat to high and bring to a boil. Then reduce heat to low and simmer until lentils are tender, about 30-40 minutes. Remove from the heat.
  2. Meanwhile, heat a small skillet over medium heat. Add the coconut, pistachios, and mustard seeds to the pan and cook, stirring constantly, until the coconut is golden and the mustard seeds are toasted, about 3 minutes. Season to taste with salt.
  3. Divide the lentils evenly among 6 bowls. Top with the coconut-mustard seed mixture as well as a dollop of yogurt. Serve with a crusty loaf of bread or naan.

 

blog_share_subscribe
Share →

4 Responses to Spiced Braised Lentils with Tomatoes and Toasted Coconut

  1. These lentils look delicious! Love all the flavor you got into them and especially a fan of those pistachios 🙂

  2. I really want to make these – am a great fan of coconut bacon but never tried other ways of seasoning toasted coconut like this – and it is freezing here so lovely to see a warming meal (though as curries come from hot countries there is never a bad time for them)

  3. Kate says:

    I have such a bad cold I’ve been eating a ton of spicy food because it’s all I can taste!

  4. Kelsey says:

    This is amazing on two fronts. One, the recipe is on point. I can’t wait to try it (though I will wait until October). Second, kudos to you for getting a bowl of lentils to look so darn sexy. Nice photography skills!

Leave a Reply

Your email address will not be published. Required fields are marked *