Lentils are cooked with tomatoes, aromatics, and coconut milk to create a currylike dish that’s satisfying and rich.
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.
