Name: Lentils with Lemongrass
Yield: 4 servings
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)

YIELDS

4 servings

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

Ingredients

1 ½

cup red lentils, parboiled (375 ml)

Tbsp grapeseed oil (30 ml)

Tbsp minced lemongrass (15 ml)

tsp toasted cumin seeds, to taste

curry leaves, to taste

Salt and pepper, to taste

clove garlic, mashed

Tbsp rice wine vinegar (30 ml)

cup coconut milk (125 ml)

Ingredient Substitution Guide

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.

appetizer
dinner
lunch
quick and easy
side

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Lentils with Lemongrass

Ingredients

Directions

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