Caribbean Coconut Lentil Bowl Recipe

About this recipe

A hearty Caribbean-inspired lentil bowl with creamy coconut flavors, vibrant spices, and fresh herbs for a satisfying dinner.

Ingredients

• 100 g Coriander Leaves
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 1 kg Rice
• 100 g Red Chili Powder
• 50 g Cumin Powder
• 52 g Paprika Powder
• 20 g Turmeric Powder
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the lentils thoroughly until the water runs clear, then soak them for 20 minutes.
2. 2. Dice the onion, tomato, garlic, ginger, and chili finely for the base preparation.
3. 3. Heat oil in a pan and sauté the onion until golden brown, about 5 minutes.
4. 4. Add the garlic, ginger, and chili, stirring until fragrant, about 2 minutes.
5. 5. Stir in the tomatoes, cumin, turmeric, paprika, and allspice, cooking until the tomatoes soften.
6. 6. Drain the lentils and add them to the pan, mixing well to coat with the spice mixture.
7. 7. Pour in the coconut milk and 200 ml of water, bringing the mixture to a gentle boil.
8. 8. Reduce heat and simmer for 20 minutes, stirring occasionally, until the lentils are tender.
9. 9. While the lentils cook, boil the rice in salted water until fully cooked and fluffy.
10. 10. Adjust the lentils’ seasoning with salt and garnish with chopped coriander leaves.
11. 11. Serve the coconut lentils over the rice in bowls for a comforting dinner.