• Spinach and Red Lentils in Coconut Milk — $6

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  • 1 1/4 cups red lentils
    2 tablespoons extra-virgin olive oil
    1 1/2 teaspoons anise seeds
    1/2 teaspoon red pepper flakes
    2 tablespoons peeled and chopped ginger
    2 cloves garlic, minced
    1 bunch spinach, washed and chopped (may substitute other leafy greens)
    1 teaspoon sea salt
    1 cup coconut milk
    Sort and wash the lentils. In a soup pot, bring 5 cups water and lentils to a boil. Reduce heat to a simmer, cover and cook until lentils are tender (about 30 minutes).
    Heat the oil in a saucepan. Add the anise, red pepper flakes, ginger and garlic. Cook for a minute, stirring constantly. Add the spinach and salt. Continue to cook, stirring frequently, until greens are wilted. Add the coconut milk and bring to a simmer. Remove from heat.
    When lentils are soft, add the coconut milk mixture and stir. Let sit for a minute before serving.
    Makes 4 servings.
    — Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.
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