Reviews        Add Rating & Review

Back to Spiced Braised Lentils and Tomatoes with Toasted Coconut All Reviews for Spiced Braised Lentils and Tomatoes with Toasted Coconut - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 tablespoons unsalted butter 1 bunch scallions, white and light green parts, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon good-quality Madras curry powder 1 tablespoon tomato paste 2 cups green or brown lentils 3/4 pound ripe juicy tomatoes, chopped (2 medium) 1 3/4 teaspoons coarse salt, plus more as needed 1 cup unsweetened coconut flakes 1 1/2 tablespoons black or brown mustard seeds 1/4 cup (1/2 stick) salted butter, for serving Plain yogurt, for serving (optional) Chopped cilantro, for serving

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 tablespoons unsalted butter 1 bunch scallions, white and light green parts, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon good-quality Madras curry powder 1 tablespoon tomato paste 2 cups green or brown lentils 3/4 pound ripe juicy tomatoes, chopped (2 medium) 1 3/4 teaspoons coarse salt, plus more as needed 1 cup unsweetened coconut flakes 1 1/2 tablespoons black or brown mustard seeds 1/4 cup (1/2 stick) salted butter, for serving Plain yogurt, for serving (optional) Chopped cilantro, for serving

Directions

Melt unsalted butter in a large saucepan over medium-high heat. Add scallions, garlic, and curry powder. Cook until vegetables are golden and soft, about 4 minutes. Stir in tomato paste and lentils and cook until slightly caramelized, 1 to 2 minutes. Add tomatoes and 1 3/4 teaspoons salt. Add enough water to cover by 1/2 inch; bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, 25 to 40 minutes. If lentils begin to look dry while cooking, add more water as needed.

Heat a small skillet over medium heat. Add coconut flakes and mustard seeds; season with salt and cook until coconut is golden, about 3 minutes.

Divide lentils evenly among six serving dishes. Top each with 2 teaspoons salted butter, yogurt (if using), cilantro, and coconut mixture. Serve immediately.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Spiced Braised Lentils and Tomatoes with Toasted Coconut

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spiced Braised Lentils and Tomatoes with Toasted Coconut

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest