Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

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

Ingredients

  • refined coconut oil
    2 tbsp
  • yellow onion

    finely chopped, about 2 cups

    1 large
  • plum tomatoes

    peeled and chopped, about 1 cup

    3
  • garlic cloves

    finely chopped, about 1 tablespoon

    3
  • grated peeled fresh ginger

    from 1 [2 1/2-inch] piece

    1 tbsp
  • ground turmeric
    1 tsp
  • dried red lentils

    rinsed and drained, about 1 1/4 cups

    ½ lb
  • water
    1 ½ c
  • well-stirred unsweetened coconut milk
    1 ½ c
  • kosher salt
    2 tsp
  • grated lemon zest plus 2 tablespoons fresh lemon juice
    1 tsp
  • black pepper

    plus more for garnish

    1 tsp
  • cayenne pepper
    ¼ tsp
  • 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.

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

4.8(36)132 cal

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Ratings & Reviews

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Based on 36 ratings

foodandwine.com
4.8(36 reviews)
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About this Recipe

Looking for a vibrant, flavorful vegetarian dinner that transports you to a new culinary world? This Red Lentil Akoho Sy Voanio, or Malagasy Coconut Lentils, brings together the creamy richness of coconut milk with aromatic spices for a truly satisfying meal.

What makes this red lentil dish shine is its harmonious blend of earthy turmeric and bright, pungent fresh ginger and garlic, all mellowed by luxurious coconut milk. It’s a plant-based powerhouse that delivers deep, complex flavors without being overly complicated, perfect for a cozy dinner.

Prepare for a warming, aromatic experience with every spoonful. You'll find tender red lentils simmered in a creamy, golden coconut sauce, subtly spiced with turmeric and a gentle hum of ginger and garlic. The fresh lemon zest and juice add a crucial lift, balancing the richness and leaving a bright, clean finish.

This Red Lentil Akoho Sy Voanio offers a comforting yet exotic flavor profile, making it a delightful escape from your everyday routine. It's a naturally nourishing and hearty dish that proves vegetarian meals can be both deeply flavorful and incredibly satisfying.

This versatile Malagasy Coconut Lentils recipe welcomes your personal touch. For an extra kick, increase the cayenne pepper to your liking, or omit it entirely for a milder experience. While this recipe is delightfully vegetarian, if you're not strictly plant-based, cooked chicken or shrimp could be added at the end for extra protein.

Serve this comforting Red Lentil Akoho Sy Voanio hot alongside fluffy steamed white rice to soak up every drop of the flavorful sauce. It’s an ideal dinner for a weeknight when you crave something nourishing and exotic, or impressive enough to share with friends.

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