A tribute to lentils to celebrate the approval of Pro-Chi, our new product hitting the shelves this month.
This recipe can be made into a thick, hearty pot of lentils that’s delicious served as a rice or quinoa bowl or it can be served as a lighter soup. The difference is simply how much liquid you use. I’ll walk you through both : )
1 T. oil
1 small onion, chopped
2 cloves garlic, minced
1” peeled fresh ginger, finely chopped
1 t . jalapeño, seeded and finely chopped (optional)
1 lb. red lentils
2 C. or 3 1/2 C. water (2 C. for a thicker porridge or 3 1/2 C. for soup)
1/4 C. plus 2 T. or 1 can coconut milk (1/4 C. plus 2 T. for thicker porridge or 1 can for soup)
Juice of 1 lime
1/4 C. cilantro, chopped (parsley can be subbed if necessary or you prefer)
Heat oil in a medium pot over medium heat. Add onion and sauté until translucent. Add garlic, ginger and jalapeño and let cook 30 seconds. Add water and either 1/4 C. or full can of coconut milk (note to reserve remaining 2 T. if making porridge) and bring to boil. Reduce heat and simmer lightly for just under 15 minutes. Taste lentils. They should be tender but not mushy. If at any time, the lentils need moisture, add a little extra water. The porridge reminds me of risotto. It should be moist but not soupy. Season with salt and add lime juice. Stir and top with cilantro or parsley.
If serving as porridge, it’s delicious to drizzle a little of the remaining 2 T. of coconut milk over top of each serving. Alternatively you can also top with a dollop of yogurt. Try it over top of cooked quinoa, perhaps with some diced avocado and tomato : )
You may notice that in the photo I have thinly sliced and lightly browned onions as a garnish. This is totally optional but I think it’s very tasty. If you’d like to include it, heat 1 T. butter and 1 t. olive oil over medium-low heat in a small nonstick sauté pan. Add about 1/4 C. finely sliced onions and let cook slowly until lightly browned. Sprinkle with salt and use as garnish for lentils.