Best 5 Coconut Lentils With Rice Recipes
Embark on a delightful culinary journey with our specially curated collection of coconut lentil recipes, each offering a unique blend of flavors and textures to tantalize your taste buds. From the classic South Indian Coconut Lentil Curry, a harmonious fusion of creamy coconut milk, aromatic spices, and wholesome lentils, to the vibrant Coconut Red Lentil Soup, bursting with the goodness of tomatoes, bell peppers, and spinach, our recipes cater to diverse preferences.
Indulge in the comforting simplicity of Coconut Lentil Dal, a comforting one-pot meal perfect for busy weeknights, or savor the richness of Coconut Lentil Curry with Shrimp, where succulent shrimp and tender lentils come together in a creamy coconut broth. For a quick and flavorful lunch option, try our Coconut Lentil Salad, a delightful combination of lentils, crisp vegetables, and a zesty coconut-lime dressing.
For those seeking a hearty and wholesome main course, our Coconut Lentil Stuffed Bell Peppers are a delightful choice, featuring colorful bell peppers filled with a savory lentil filling and topped with a creamy coconut sauce. And if you're in the mood for a satisfying bowl of soup, our Coconut Lentil Soup with Kale is a nourishing blend of lentils, kale, and coconut milk, infused with the warmth of ginger and cumin.
Each recipe is carefully crafted to provide a balanced and flavorful meal, highlighting the versatility of lentils and the rich, creamy flavors of coconut milk. Whether you're a seasoned cook or just starting your culinary adventures, our coconut lentil recipes offer an exciting opportunity to explore new flavors and create memorable meals.
RICE WITH COCONUT AND LENTILS (ARROZ CON COCO Y LENTEJAS)
Arroz con Lentejas y Coco is a traditional Colombian rice recipe and if you follow this blog, you know that I use coconut milk in a lot of the traditional Colombian dishes. This delicious rice with lentils dish makes a fabulous accompaniment and could also be served as a vegetarian meal, perhaps with a green
Provided by Erica Dinho
Categories Side Dish
Time 1h45m
Number Of Ingredients 10
Steps:
- Rinse and soak the lentils for 30 minutes.
- Heat the olive oil in a medium pot. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook for 2 minutes more.
- Add the lentils, bay leaf, salt and water. Cover and cook over medium heat for about 30-40 minutes or until the lentils are cooked and the water is absorbed.
- Discard the bay leaf, add the rice and stir until combined. Add the coconut milk and bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for 20 minutes. Garnish with fresh cilantro and serve.
Nutrition Facts : Calories 516 kcal, Carbohydrate 57 g, Protein 12 g, Fat 28 g, SaturatedFat 22 g, Sodium 25 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SHRIMP CURRY WITH LENTILS AND COCONUT RICE
Steps:
- Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
- For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
- Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
- For the curry: Process the onion in a blender or food processor until a puree.
- Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
- To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.
COCONUT LENTILS WITH RICE
Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. -Diane Donato, Columbus, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium heat; saute green onions, ginger, garlic and pepper flakes until onions are tender, 2-4 minutes. Stir in lentils, turmeric, salt and stock; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes, stirring occasionally., Stir in tomatoes, coconut and mint. Serve with rice; top with yogurt.
Nutrition Facts : Calories 374 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 757mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 7g fiber), Protein 16g protein.
LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)
Make and share this Coconut Lentils and Rice (Arroz Con Lentejas Y Coco) recipe from Food.com.
Provided by threeovens
Categories Long Grain Rice
Time 55m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
- Cook, covered, about 30 minutes until lentils are tender.
- Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.
Tips:
- When selecting lentils, opt for whole lentils over split lentils as they hold their shape better during cooking.
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Feel free to adjust the amount of coconut milk and vegetable broth based on your desired consistency. For a thicker curry, use less liquid. For a thinner curry, add more.
- Experiment with different vegetables. This recipe is versatile and can easily accommodate other vegetables such as bell peppers, carrots, or zucchini.
- Serve the coconut lentils with rice, naan, or your favorite bread. You can also enjoy it as a standalone dish.
Conclusion:
This coconut lentil curry is a delightful and flavorful dish that combines the creaminess of coconut milk with the heartiness of lentils. It's a perfect meal for a weeknight dinner or even for entertaining guests. The curry is easy to make and can be tailored to your own taste preferences. Give it a try and discover a new favorite dish!
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