Rice and Green Lentils in Coconut Milk

Once again I have consulted my copy of World Vegetarian Classics by Celia Brooks Brown. Forgoing the simple task of deciding on a bean and soaking it the night before, I was focused on split dals and legumes, and a grain to balance it all out. This one pot creamy rice and lentil dish from Tanzania turned out to be the perfect mid-week meal solution. Like the Split Pea Cilantro Dumplings in a Coconut Curry I made, this recipe comes from the chapter on dishes from Central, East and Southern Africa. Much like a khichari in texture and spicing, the Indian influence in the Eastern region of Africa shines out here. I modified the recipe to suit my spicy tastes.

Rice and Green Lentils Cooked in Coconut Milk

1 tablespoon of sesame oil
1 large onion, chopped
2 cloves of garlic, minced
1 inch piece of ginger, peeled and finely chopped
2 - 3 hot red chili peppers, finely chopped
1 cup of green lentils, rinsed
1 cup of brown basmati rice, rinsed
1 teaspoon of garam masala
1/2 teaspoon of cayenne
1/2 teaspoons of cumin
1/2 teaspoon of ground coriander
1/2 teaspoon of turmeric
1 14 ounce can of coconut milk
2 cups of water
1 1/2 teaspoons of sea salt

Heat the oil in a large pot over medium heat. When hot, add the onion to the pan and cook, stirring often, until it begins to brown. Now add the garlic, ginger and hot pepper and stir and fry for about 1 minute. Throw in the spices, stir a few times and then add the lentils and rice. Stir and pour in the water, coconut milk and add the salt. Stir to combine all the ingredients, bring to a boil, reduce the heat to medium low, cover, and cook, without stirring for 40 - 50 minutes, or until the liquid is absorbed and the lentils are soft and tender. Check the dish periodically in case you need to add more water.

Serves 4.

Other African dishes you might like:

Northeast African Millet Patties
Nigerian Baked Beans
African Bean and Peanut Soup
Ethiopian Lentil & Mustard Salad (Azefa)
Harira (Moroccan Chickpea and Lentil Stew)