Anne’s in the Kitchen:
Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)
Do not be intimidated by this unusual title for the recipe. Let’s call it red lentil curried soup. Red lentils are slightly sweeter and nuttier than brown or green lentils. Lentils cook up so fast that you have your ready-to-eat soup in 20 to 30 minutes. Turmeric is becoming such a thing in health and cooking that it’s good to keep a container on hand. And may your kitchen never be empty of coconut milk.
Ingredients
Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)
Do not be intimidated by this unusual title for the recipe. Let’s call it red lentil curried soup. Red lentils are slightly sweeter and nuttier than brown or green lentils. Lentils cook up so fast that you have your ready-to-eat soup in 20 to 30 minutes. Turmeric is becoming such a thing in health and cooking that it’s good to keep a container on hand. And may your kitchen never be empty of coconut milk.
Ingredients
- 2 tablespoons refined coconut oil
- 1 large yellow onion, finely chopped (about 2 cups)
- 3 plum tomatoes, peeled and chopped (about 1 cup)
- 3 garlic cloves, finely chopped (about 1 tablespoon)
- 1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece)
- 1 teaspoon ground turmeric
- 1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
- 1 1/2 cups water
- 1 1/2 cups well-stirred unsweetened coconut milk
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 teaspoon black pepper, plus more for garnish
- 1/4 teaspoon cayenne pepper, plus more to taste (optional)
- Chopped fresh flat-leaf parsley, for garnish
- Steamed white rice, for serving
- Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
- Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
