Thursday, January 8, 2009

Simple Lentils with Coconut Rice

Sometimes a simple, hearty meal is what seems right on a cold, winter day. These lentils are great when paired with chappati (Indian bread). Even better, this meal can be prepared in about half an hour!

1/2 c. pink lentils, rinsed
1 1/4 c. vegetable stock

Olive oil

Bring the stock to a boil with a little of the oil. Add the lentils; cover and simmer for about 25 minutes, or until they fall apart.

Coconut Rice
1 1/4 c. water
1 c. basmati rice
3/4 c. unsweetened coconut milk
1/2 tsp. sea salt

Rinse the rice. Bring the water, coconut milk, and salt to a boil. Add the rice and return to a boil. Cover, reduce heat to low, and simmer about 25 minutes.

Serve lentils over rice, and there you have it!

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