coconut lentils with fried garlic and cilantro
yield: 6-8 servings
  • 2 cups dry red lentils
  • 2 tbsp virgin coconut oil
  • 4 large cloves garlic, sliced thinly
  • 1.5 tsp cumin seed
  • 1 large onion, diced
  • 1 tbsp ground coriander seed
  • 1 tsp ground cumin seed
  • 1 tsp paprika
  • ½ tsp ground ginger
  • ½ tsp red pepper flakes or 1-2 hot chiles, minced
  • ½ can full-fat coconut milk
  • ¼ cup nutritional yeast
  • ¼ cup chopped fresh cilantro
  • salt to taste (1-2 tsp)
  • splash of lime juice
  1. soak lentils in clean water for about two hours or overnight, if it's convenient. after they're soaked, drain, rinse, and set aside.
  2. add coconut oil and garlic to a large pot and heat to medium-high. the garlic will gently warm through and brown--be careful not to let it get burnt and harsh-smelling. when it's beginning to crisp up, add the whole cumin seeds and let sizzle for thirty seconds or so until toasty and fragrant. add the diced onion, stir, and cook for five minutes or so until translucent. add the ground spices and pepper flakes/hot pepper and allow them to get hot and fragrant.
  3. add the drained lentils to the pot along with about 6 cups of water to start, adding more to suit your preference for consistency. bring to a boil then reduce heat and simmer for about twenty minutes.
  4. after simmering the lentils should be soft and beginning to break down. add coconut milk and let cook over low heat for another ten minutes. add cilantro, nutritional yeast, salt to taste, and a big splash of lime juice. let cool slightly then serve over rice, with naan, or with bowl and spoon. enjoy.
use your eyeballs on the water situation; i'm estimating an amount to add at first, and you may find you want a few cups more. i trust you. you trust you.

the nutritional yeast might seem out of place here, but i love the complex savory tang it adds. with coconut milk? ohohohoh man. if you don't have nooch in your pantry, though, just skip it. still delicious.
Recipe by The Briny at