Coconut Lentils with Rice Recipe

Coconut Lentils with Rice Recipe
Coconut Lentils with Rice Recipe photo by Taste of Home
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Coconut Lentils with Rice Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1 tablespoon canola oil
  • 6 green onions, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups dried lentils, rinsed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 5-1/2 cups vegetable stock
  • 2 large tomatoes, chopped
  • 1/2 cup flaked coconut
  • 2 tablespoons minced fresh mint
  • 3 cups hot cooked rice
  • 1/3 cup plain Greek yogurt

Directions

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. Yield: 6 servings.
Originally published as Coconut Lentils with Rice in Healthy Cooking Annual Recipes Annual 2017, p191

Nutritional Facts

1 serving: 374 calories, 7g fat (4g saturated fat), 3mg cholesterol, 757mg sodium, 63g carbohydrate (7g sugars, 7g fiber), 16g protein.

  • 1 tablespoon canola oil
  • 6 green onions, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups dried lentils, rinsed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 5-1/2 cups vegetable stock
  • 2 large tomatoes, chopped
  • 1/2 cup flaked coconut
  • 2 tablespoons minced fresh mint
  • 3 cups hot cooked rice
  • 1/3 cup plain Greek yogurt
  1. 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.
  2. Stir in tomatoes, coconut and mint. Serve with rice; top with yogurt. Yield: 6 servings.
Originally published as Coconut Lentils with Rice in Healthy Cooking Annual Recipes Annual 2017, p191

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