Coconut Lime Red Lentils
This is a great, very quick dish to make for a weekday lunch or dinner. Nourishing red lentils, umami-packed tomato sauce, creamy coconut milk, and lots of fresh lime juice come together to make a flavorful and comforting stew that’s especially delicious served over rice.
Coconut Lime Red Lentils
serves 4-6
1 cup red lentils
2 1/2 cups water or vegetable broth
1 15 oz/425 g can full fat coconut milk
1/2 cup tomato sauce/marinara
sea salt
a few handfuls of spinach
juice from 1-2 limes
In a soup pot, combine the lentils, water/broth, coconut milk, tomato sauce, and enough salt to season. Bring to a simmer and simmer, covered, for 20-25 minutes, until the lentils are cooked through and have a stew-like consistency. Turn off the heat and wilt in the spinach. Add the lime juice. Taste for salt and adjust if needed. Enjoy warm with rice, other grains, or bread.
Intuitive Cooking Takeaways
This dish has so much potential for customization. If you don’t have tomato sauce, but have regular crushed tomatoes, you can use them. Just saute onions and garlic (and maybe some ginger!) in oil first before adding all the ingredients, then proceed with the recipe. This way, you’ll build a solid flavor base.
All kinds of vegetables can be added to this stew: carrots, sweet potato, cauliflower, broccoli, etc. Lemons can be used in place of limes. Spinach can be replaced by any other cooking greens. Spices can be added, think curry or any of the spices that compose curry, chile flakes, smoked paprika, etc.
As far as toppings go, avocado works really well, as well as chile oil, crispy coconut flakes, pickled onions, etc.