Coconut Lentils with Caramelized Onions
Red lentils and caramelized onions in a sweet coconut sauce. A creamy, mild and naturally sweet dish that is simple to prepare and works well as a side dish or a main meal with rice. These coconut lentils are vegetarian, vegan and great for babies and kids.
Ingredients
- 4 small white onions, thinly sliced
- Coconut oil or butter
- 3 large cloves garlic, minced
- ¼ tsp grated ginger, or more, to taste
- 1 tsp mild curry powder, or more, to taste
- 2 cups (420 g) dried red lentils
- 1 can full fat coconut milk, (400g or 14oz size)
Instructions
- First, caramelize your onions. Put them in a large saucepan with some butter or coconut oil, and saute over a very low heat (the lowest setting possible) for around 45 minutes. Stir frequently. You want them to be super soft, melty and brown.
- Add the garlic, ginger and curry powder and stir in for a few minutes until all the fragrance comes out and the garlic is close to browning.
- Add the dried lentils, coconut milk and 3 cups of boiling water. Bring to the boil, and simmer for between 20 minutes and 1 hour depending on how soft you'd like your lentils to be. The longer you leave them simmering, the more they will melt and turn creamy. You may also wish to add more water if they get too thick.
- Add salt and pepper to taste.
Notes
If you're preparing this for a baby, be sure to use unsalted butter and do not add any salt. Take out a few spoonfuls and puree with a hand blender or food processor if desired.
Serving: 1g, Calories: 200kcal, Carbohydrates: 15g, Protein: 6g, Fat: 14g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 139mg, Fiber: 5g, Sugar: 2g