Wednesday, February 19, 2014

Red Lentils with Coconut Milk & Spinach

I'm sure you can agree with me that we are all looking towards spring. I'm convinced the following will happen this spring: Gray will sleep great!, our days will be pure bliss living outdoors, we will win the lottery, our home improvement projects will miraculously do themselves. There will be no tired eyes this spring, no frustrating negotiations with a three year old, no leftover baby belly.

To push us towards the faithful season, I'm cooking up lighter but still wholesome comfort food and these coconut lentils fall perfectly into that category.




Red Lentils with Coconut Milk & Spinach

1 cup red split lentils
1 tablespoon olive oil
1 14-ounce can coconut milk
1 inch fresh ginger root, peeled
1 1/2 cup fresh baby spinach leaves, roughly chopped
water
salt

Heat olive oil in a saucepan, toss in lentils and let toast for 1 minute. After 1 minute, add 2 1/4 cups liquid made up of the coconut milk and completed with water. Add chunk of ginger root and a big sprinkle of salt.

Cover with a lid and simmer over low heat until tender and the liquid is almost absorbed, about 12 minutes. When ready to eat, remove ginger root and stir in spinach leaves to slightly wilt. Taste for salt and enjoy.


Serve as a porridge or a side dish to fish, roast chicken, or roasted vegetables. This is also a great food for babies and toddlers because of its creamy texture and rich nutrition.

3 comments:

  1. Yummy! Totally making this tomo! I've been looking for new ideas for red lentils. We eat lentil soup and dhal A LOT!

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  2. This is absolutely my kind of comfort food as well! I make a coconut lentil dal very similar to this and it's a staple around here. Hoping for a refreshing spring soon to come for you!

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  3. Aw, look at the little guy! We had the same color bumbo. Brings back memories :) And I know what you mean! Life will be perfect this spring.

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