Coconut Lemongrass Lentils Recipes

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COCONUT LEMONGRASS LENTILS



Coconut Lemongrass Lentils image

From Chef Greg Frey, Jr. and La Costa Blue Fire Grill. You can see it made here: http://youtu.be/--S-Va0IPk4 Yum!

Provided by Snowpeas

Categories     < 4 Hours

Time 1h10m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 17

1 large yellow onion
2 stalks lemongrass
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3 kaffir lime leaves
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon coriander
2 cloves
1/2 teaspoon black pepper
16 ounces coconut milk
1 tablespoon extra virgin olive oil
salt
2 cups lentils, washed
1 kaffir lime leaf
4 cups vegetable stock, lite
1 teaspoon kosher salt

Steps:

  • Lightly toast the cumin, coriander, clove, cardamom, and pepper in a pan.
  • Grind this in a spice grinder and set aside.
  • Sweat onions, smashed lemongrass stalks, and ginger in extra virgin olive oil until translucent over medium heat.
  • Add garllic, spices and kaffir leaves.
  • Cook an additional 2 minutes.
  • Add coconut milk and simmer covered for 20 minutes.
  • Blend until smooth, strain and chill.
  • Note: this also freezes well.
  • Simmer lentils with kaffir leaf in vegetable stock until done.
  • To Finish the Dish:.
  • Saute any mixed chopped vegetables of your choice in extra virgin olive oil and add cooked lentils, the sauce and simmer until hot. Garnish with fresh cilantro and serve with hot sauce.

Nutrition Facts : Calories 268.2, Fat 18.9, SaturatedFat 14.7, Sodium 401.4, Carbohydrate 20.4, Fiber 6.1, Sugar 2.3, Protein 8.2

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