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
  • 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
  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.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/06/spiced-braised-lentils-with-tomatoes-and-toasted-coconut.html