Coconut Lentils with Rice

Name: Coconut Lentils with Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings.
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

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

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.