ADVERTISEMENT

Lentils with Lemongrass

Lentils with Lemongrass
Yields
4 servings

Recipe Courtesy Ross Munro, Executive Chef, Westin Edmonton, Alberta

ADVERTISEMENT

ingredients

1 ½
cup red lentils, parboiled (375 ml)
2
Tbsp grapeseed oil (30 ml)
1
Tbsp minced lemongrass (15 ml)
1
tsp toasted cumin seeds, to taste
curry leaves, to taste
Salt and pepper, to taste
1
clove garlic, mashed
2
Tbsp rice wine vinegar (30 ml)
½
cup coconut milk (125 ml)
ADVERTISEMENT

directions

Step 1

Heat up grapeseed oil over medium high heat. Add the cumin seeds, garlic, curry leaves and lemongrass. Cook for 1 minute. Add lentils and rice wine vinegar. Sauté for 2 to 3 minutes until heated through. Season lentils with salt and pepper. Transfer to platter and pour coconut milk over top of lentils. Serve lentils warm or room temperature.

Rate Recipe

My rating for Lentils with Lemongrass
ADVERTISEMENT