2 tablespoons oil 1 large onion, chopped 2 cloves garlic, coarsely minced 1 piece (1 inch size) ginger root, peeled and finely grated 2 red chilies, chopped (or to taste) 1 stick lemongrass 3/4 cup whole green lentils (washed and drained) 1 3/4 cup coconut milk 3/4 cup water 4 tablespoons fresh cilantro chopped salt and pepper, to taste chopped honey roasted peanuts (for garnish)
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.
444 calories, 32 grams fat, 31 grams carbohydrates, 13 grams proteinper serving. This recipe is low in sodium.
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