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home > recipes > vegetables > asian coconut green lentils
2 Tbs oil 1 lg onion chopped 2 cloves garlic coarse minced 1 inch piece of gingerroot peeled and finely grated 2 red chilies chopped ( or more or less as desired to taste ) 1 stick lemon grass 3/4 cup whole green lentils ( washed and drained ) 1 3/4 cup coconut milk 3/4 cup water 4 Tbs fresh cilantro chopped salt and pepper to taste chopped ( honey ) roasted peanuts ( garnish ) Delicious combinations of flavors. I don't use a lot of the hot chilies so I used drops of hot pepper sauce to taste instead. Use as a vegetarian entree or side dish with Asian style chicken or beef recipe. Heat oil in pan and cook onion till softened and add garlic, ginger and chilies and cook several more minutes to release flavors.. Crush lemon grass with back of heavy knife or rolling pin. Place lentils in pan with lemon grass and toss with onion mixture to coat well. Add coconut milk and water. Bring to a boil, reduce heat to a simmer and cover and cook 20 minutes or until lentils are tender. Remove from heat and add chopped cilantro. Season to taste with salt and pepper and sprinkle with the chopped roasted peanuts. Yield 4 servings.

Asian Coconut Green Lentils


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keyword: asian
keyword: coconut
keyword: green
keyword: lentils
ethnicity: indian
recipes for vegetables
recipes by butterflydog
Email Address:
(posted February 6, 2007)

2 Tbs oil
1 lg
onion chopped
2 cloves
garlic coarse minced
1 inch piece of
gingerroot peeled and finely grated
2 red chilies chopped ( or more or less as desired to taste )
1 stick
lemon grass
3/4 cup whole
green lentils ( washed and drained )
1 3/4 cup
coconut milk
3/4 cup water
4 Tbs fresh
cilantro chopped
salt and pepper to taste
chopped (
honey ) roasted peanuts ( garnish )

Delicious combinations of flavors. I don't use a lot of the
hot chilies so I used drops of
hot pepper sauce to taste instead. Use as a vegetarian entree or side dish with Asian style chicken or beef recipe.

Heat oil in
pan and cook onion till softened and add garlic, ginger and chilies and cook several more minutes to release flavors..

Crush lemon grass with back of heavy knife or rolling pin. Place lentils in pan with lemon grass and toss with onion mixture to coat well.

Add
coconut milk and water. Bring to a boil, reduce heat to a simmer and cover and cook 20 minutes or until lentils are tender.

Remove from heat and add chopped
cilantro. Season to taste with salt and pepper and sprinkle with the chopped roasted peanuts.

Yield 4 servings.


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