Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

from foodandwine.com
Dinner
132 kcal / serving

This coconut lentil recipe features coconut milk, turmeric, and ginger for a vegetarian curry perfect for serving with rice.

Ingredients

  • 2 tablespoonsrefined coconut oil
  • 1 largeyellow onion, finely chopped (about 2 cups)
  • 3plum tomatoes, peeled and chopped (about 1 cup)
  • 3garlic cloves, finely chopped (about 1 tablespoon)
  • 1 tablespoongrated peeled fresh ginger (from 1 [2 1/2-inch] piece)
  • 1 teaspoonground turmeric
  • ½ pounddried red lentils (about 1 1/4 cups), rinsed and drained
  • 1 ½ cupswater
  • 1 ½ cupswell-stirred unsweetened coconut milk
  • 2 teaspoonskosher salt, plus more to taste
  • 1 teaspoongrated lemon zest plus 2 tablespoons fresh lemon juice
  • 1 teaspoonblack pepper, plus more for garnish
  • ¼ teaspooncayenne pepper, plus more to taste (optional)
  • chopped fresh flat-leaf parsley, for garnish
  • steamed white rice, for serving

Directions

  1. 1

    Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.

  2. 2

    Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.