Curried Lentils with Garlicky Yogurt and Coconut Rice
Lightly spiced one-pot curried lentils topped with a garlicky yogurt sauce and served with coconut rice - a hearty and healthy meal.
Yield: 4 servings
Ingredients
For the lentils
- 2 tbsp olive oil
- 2 diced shallots
- salt and black pepper, to taste
- 5 garlic cloves, divided
- 2 tbsp grated peeled fresh ginger
- 1 tbsp garam masala
- 1.5 tsp turmeric
- 1.5 tsp cumin
- 12 oz brown lentils
- 1 dried chile de arbol
- ⅓ cup plain yogurt
- aleppo pepper flakes, to garnish
For the coconut rice
- 1 (13.5 oz) can coconut milk
- 1 cup short-grain white rice, rinsed well
- pinch of salt
Instructions
- Heat the olive oil in a medium pot or Dutch oven over medium heat. Add in the shallots, season with salt, and saute for 5 minutes or until softened.
- Meanwhile, minced 4 cloves of the garlic. Add the chopped garlic, ginger, garam masala, turmeric, and cumin to the pan. Cook for 1 minute, or until fragrant. Stir in the lentils, 4.5 cups water, the dried chile, and 1 tsp salt. Bring to a boil then lower to a simmer. Cover and cook until tender, about 30 minutes.
- To make the yogurt sauce, pour the yogurt into a small bowl. Grate the remaining garlic clove into the yogurt and stir to combine. Season to taste with salt and black pepper.
- To serve, spoon the lentils over the rice (recipe below). Top with a spoonful of yogurt sauce and a sprinkle of chile flakes.
For the coconut rice
- Pour the coconut milk into a 2-cup measuring cup and add enough water to make 2 cups. Pour into a medium pot. Add rice and salt. Bring to a boil, then cover and lower the heat to a simmer. Cover the pot and cook for 17 minutes.
- Remove from the heat and place a dish towel in-between the lid of the pot and top of the pot. Allow to sit like this for 10 minutes. Fluff and serve.
Notes
Recipes from Dinner: Changing the Game
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/curried-lentils-with-garlicky-yogurt-and-coconut-rice.html