Creamy Coconut Lentils with Broccoli Recipe
Photo: © 2018 by Masha Davydova.
This creamy lentil recipe is anything but boring—peppered with bright lime juice and sriracha, it has some serious zing.
Serves 4
Ingredients
1 Tbsp. neutral coconut oil
1 large yellow onion, chopped
2 garlic cloves, sliced
1/2-inch piece fresh ginger, peeled and finely chopped
Sea salt and freshly ground black pepper
3/4 cup green or French lentils, soaked in purified water overnight
1 can unsweetened Thai coconut milk
2 Tbsp. tamari
2 Tbsp. brown rice vinegar
1 Tbsp. freshly squeezed lime juice, plus more for serving
1/2 tsp. sriracha
1/2 pound broccoli, florets and stems reserved separately, stems shaved into ribbons with a vegetable peeler
1 large carrot, peeled if not organic and shaved into ribbons with a vegetable peeler
2 cups baby spinach leaves (optional)
1 cup fresh cilantro leaves, for garnish
Directions
Warm the oil in a medium saucepan over medium heat. Add the onion and sauté for about 7 minutes, until translucent. Add the garlic, ginger and salt and pepper to taste, and sauté for 1 to 2 minutes, until just fragrant.
Drain and rinse the lentils and add them to the pan along with 1 cup of purified water. Bring the liquid to a boil, lower the heat and simmer, covered, for 15 to 20 minutes, until the lentils are cooked but not mushy.
Scoop 1 cup of the lentils into a blender, trying to catch most of the remaining cooking liquid. Add the coconut milk and blend until smooth. Pour the mixture back into the saucepan with the rest of the lentils. Stir in the tamari, brown rice vinegar, lime juice and chili sauce, and bring the mixture back to a boil.
Add the broccoli florets and simmer for 3 minutes until crisp and tender. Add the carrot and broccoli ribbons, followed by the spinach, if using, and stir the stew to warm everything through and wilt the spinach.
Serve right away with an additional squeeze of lime and a garnish of cilantro leaves.
From Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com
Serves 4
Ingredients
Directions
Warm the oil in a medium saucepan over medium heat. Add the onion and sauté for about 7 minutes, until translucent. Add the garlic, ginger and salt and pepper to taste, and sauté for 1 to 2 minutes, until just fragrant.
Drain and rinse the lentils and add them to the pan along with 1 cup of purified water. Bring the liquid to a boil, lower the heat and simmer, covered, for 15 to 20 minutes, until the lentils are cooked but not mushy.
Scoop 1 cup of the lentils into a blender, trying to catch most of the remaining cooking liquid. Add the coconut milk and blend until smooth. Pour the mixture back into the saucepan with the rest of the lentils. Stir in the tamari, brown rice vinegar, lime juice and chili sauce, and bring the mixture back to a boil.
Add the broccoli florets and simmer for 3 minutes until crisp and tender. Add the carrot and broccoli ribbons, followed by the spinach, if using, and stir the stew to warm everything through and wilt the spinach.
Serve right away with an additional squeeze of lime and a garnish of cilantro leaves.
From Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. www.roostbooks.com
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