Diwali
Curried Lentils with Coconut Milk
Popular on Food52
149 Reviews
Kristin A.
January 16, 2022
We've been making this recipe at my house for years -- we LOVE it! As others have said, don't skip the yogurt, and naan makes an amazing side. We do usually cover the lentils for part of the cooking time, since they seem to not cook well or evenly when we leave the pot uncovered.
Martin
July 28, 2021
So I've never made a single recipe with lentils, mostly cause my mom was not a particularly skilled cook and my introduction to lentils was just boiling them. However, I've always felt like they had some potential. I happened by this recipe and thought it sounded yummy. I really enjoyed and there were no leftovers. So much so that I made them thr next day, multiplying it by 1.5 cause there wasn't enough. We are 2 adults and 2 kids, so ya, I'd say genius recipe. These are the recipes that keep me coming back to this website. Thank you so much for sharing and indirectly helping me enjoy my meals with my kids!
Adriana G.
August 22, 2020
So simple and yummy! I soaked my green lentils overnight so the cooking time was more like 20 mins. This will definitely be my go to lentil curry recipe.
FreezePeach
July 10, 2020
Loved this, followed recipe exactly and it was delicious. Going to be a staple for us.
Shari B.
September 29, 2019
So simple and delicious! We love and and have served it to guests, who wanted the recipe.
Diane
August 21, 2019
This recipe created the most delicious dish. One day I topped it with Mango/Peach yogurt because ran out of plain Greek yogurt and the coconut taste blending with the mango/peach was amazing. I served it over brown rice and quinoa. This is definitely a favorite of mine!
Heidi
June 14, 2018
This is a lifesaver recipe for when I haven’t a dinner plan. It can be simmering in less than 10 minutes, and by the time my rice cooker has popped it’s ready. Don’t skip the yogurt! Leftovers topped with extra rice make easy grab and heat meals, and it freezes superbly.
Lydia B.
March 8, 2018
What kind of bread is that on the picture?
Thank you in advance
Thank you in advance
Alexandra S.
March 8, 2018
Hi! It's just that Stonefire naan brand found at most grocery stores. I think it's really really good. I bread the larger naans into pieces and pop them in the toaster to heat. The brand also offers "mini" versions that are perfect for the toaster.
Ahu Y.
February 15, 2018
Thanks for the recipe. I have done this so many times and everyone who has tasted loves it! Just a quick question, does it turn out as delicious if it's made with light coconut milk?
mbzr
February 20, 2018
It is better with full fat (in my experience), but light is ok. I now double the recipe and use one can full fat coconut milk, and one can light. It freezes well, so it's worth it to me to double it.
john
January 3, 2018
Do you recommend making this
in a pressure cooker? Can yellow levels be used instead of orange and green?
in a pressure cooker? Can yellow levels be used instead of orange and green?
Alexandra S.
February 20, 2018
I imagine it would do well in a pressure cooker. And yes re yellow in place of orange — I like the green ones because they hold their shape and offer a bit of texture while the others dissolve to mush, but if you don't mind mush, you can use all yellow.
Nick
October 14, 2017
A good quick meal. I sautéed the onions before garlic, as garlic cooks faster. After a couple minutes, added the garlic and spices. Added Cayenne Pepper as well and even some Tikka Masala. Any relative spices add to it, and veggies added in would work as well.
EmilyAJ
October 9, 2017
I made this as written, with half red and half brown lentils. It took about 20 minutes to cook. We loved it, but the biggest fan was my 12 month old, who ate almost as much as we did!
Alexandra S.
October 9, 2017
The best compliment! How sweet. Thanks for writing ... loved reading this :)
Megan H.
September 14, 2017
What is a substitute for ground corriandor
Alexandra S.
September 14, 2017
Do you not have it? Or not like it? You could omit it or use something like garam masala, which typically has ground coriander in it. But if you don't have that, I would simply omit it. There's a lot of flavor in this without it.
Megan H.
October 10, 2017
I do not have it and I didn’t use it and it still was delicious! Thank you!
suziqcu
August 29, 2017
My apologies, just as I went back to read carefully, I saw Alexandra's comment. Opps! Added water earlier and it looks great. Used french green lentils and we're roasting sweet potatoes, made basmati and also are having Naan! Covering all the bases, lol! it smells divine! Haven't yet added full can of water. I did add vegetable base bouillon paste to the water, not sure I needed to do that. Tastes a bit salty, even though it's reduced sodium.
Alexandra S.
August 29, 2017
No worries! These things happen all the time :) It all sounds soooo good! If it tastes too salty in the end, you can add more coconut milk or a little bit of lime. It may not taste salty, too, once it's mixed with the rice and sweet potatoes. Yum!
suziqcu
August 30, 2017
It was delicious. My 15 month old granddaughter approved as well. I did add one carrot to the mix. It wasn't too salty in the end. Looking forward to leftovers!
suziqcu
August 29, 2017
I am now reading as I cook this that it says, "you may need to add more water"...I don't see water in the recipe list or directions. How much water....with coconut milk, I guess.....Not sure what to do now...I'll watch it and make a call in a few minutes
Alexandra S.
August 29, 2017
Hey! See, the first sentence in step 2. You fill the empty can of coconut milk with water, then dump that in.
ErinM724
July 26, 2017
Hmmm....I'm not sure how I feel about my first foray into this. I was hoping it would be a bit like Dal Makhni. I used brown lentils, which took about an hour to cook, along with a small amount of red lentils I had leftover. I used 2 tsp of salt, which was way too much for me, and I should have known that. I did add some red chile flakes, some garlic chili sauce and some lime to try to cut the salt, as well as a spoonful of plain yogurt with my portion. It never seemed to be "creamy" to me...maybe it was the brand of coconut milk I used? (Geisha brand....generally use Taste of Thai) Maybe I'll try again some time using the red/green combo, and do some Thai flavors instead by adding some curry paste....
Mary J.
June 15, 2017
So, so good. I also used 3/4 c. of red and 3/4 c. of green lentils and used light coconut milk. My husband can't stop talking about it!
CanadaDan
June 15, 2017
great dish for year round, hot or cold. added 1 tsp of curry powder and a dash of cayenne for heat, which helped i think
mbzr
May 17, 2017
I've made this twice; once with full fat coconut milk and once with reduced fat. Full fat is richer/better, but reduced fat version was tasty too. I added a pinch of red chili flakes (bloomed w/the other spices) for a touch of heat. I used Trader Joe's small green lentils which cook in 15-20 minutes. I didn't have rice the first time, so served over quinoa. Yum! This is a keeper.
Dot L.
May 10, 2017
This was great! I haven't had a kitchen in over a month, we are renovating ours, but this cooked up just fine on my portable burner in the basement. I added some tamarind as well since I had it and some curry leaves that needed using up. Definitely staying in the dinner rotation even when I get my kitchen back.
Tessa F.
May 5, 2017
I've had this recipe saved for some time and tried it last night. I really enjoyed it, but felt it needed some sour so I added tamarind paste. That did the trick
Kevin
April 23, 2017
Left something to be desired, I don't quite know but there is definitely an ingredient missing, it didn't remind me of any curries I've have in restaurants, it smelt great but taste is a bit off
Mary L.
February 16, 2019
I have to agree and wonder if sweetened coconut milk might be a bit better (at least for my teenage boys who definitely won't care for my new recipe)?
ang W.
April 8, 2017
i was being a bit lazy and did a nod to mujaddara by adding rice to the pot, 1/2 green 1/2 red lentils, ~3/4 c chicken stock for some of the water and added some extra water due to the rice. threw in some carrots. caramelized onions to add to the top at the finish. YUM! took at bit longer to cook and i covered and just kept an eye on it. a keeper "comfort food". i will probably increase the spice level next time as well.
mrathmel
April 4, 2017
I made this yesterday and am eating for lunch today. I followed directions and used lite coconut milk, 1/2 green lentils and 1/2 red lentils. I also decided to try the Thai version and omitted the cumin and used diced Serrano pepper and cilantro stems in the coconut milk. Excellent result! One question, I added the diced pepper to the onion, garlic, ginger and sauteed everything. The "heat" level was a little mild. Should I add the pepper at a different step? I did jazz things up with a little raw diced pepper for lunch, along with cilantro leaves and a dab of plain yogurt. Yum Yum. This recipe is a keeper!
Alexandra S.
April 9, 2017
mrathmel — so happy to hear all of this! It's possible that the serrano just wasn't that spicy. Next time, before you sauté the pepper, taste it raw. If it's not so spicy, you may want to include all of the seeds/pith, which will make it spicier.
caarin
April 4, 2017
Yumyumyum. Made as written for dinner last night and served over rice with sautéed greens and a runny egg. Perfect Meatless Monday meal. I had French lentils on hand and they were done in about 23 minutes. I think I could have used another 1/2 cup of lentils for the amount of liquid called for. Then there would be more leftovers today. (;
macfadden
March 17, 2017
Very tasty and unimpeachably wholesome, definitely a keeper. The combination of red and green lentils gives it good texture. It's not much to look at, but no one minded once they tasted it.
Naomi B.
March 17, 2017
I have made this multiple times and making it for a dinner party today - it always turns out delicious! I have also made this with 'reduced fat' coconut milk, with great success. I feel like the flavors really come together once you let it sit a few hours.
Ann P.
March 6, 2017
I love this dish. FYI: I have found that it's also delicious with light coconut milk.
Kerry G.
February 26, 2017
Excellent. I used combination of red and green - about 3/4 cup each. I found 1 cup lentils was not enough to attain thickness I wanted. I also started slow on how much salt I added. Served with grilled tandoori chicken and the quinoa, hemp, and green pea salad (on food 52 site).
LentilLove
February 15, 2017
This was SOOOO freakin good. I have been making it once a week for the past few weeks. I use regular brown lentils because I find red lentils to be just mush (though I do love red lentils for other things.) I did tweak a few things. The amount of coconut milk was a little too rich for me, so I reduced it by about half and added more water and more ginger to make up for it. I also put a tiny bit of cayenne in it at the end for an extra kick. For extra vegetable intake, I have been putting kale in it sometimes too. It lasts me a few days and reheats well, I love it. Thank you for this new staple in my rotation!
Alexandra S.
February 15, 2017
So happy to hear this! I like the idea of cutting back the coconut milk and adding greens—yum!
Minda C.
February 2, 2017
Made this as directed with only the split red lentils. It was mushy but there was enough texture and lots of flavor to keep it palatable. Next time will use a combination of lentils for added texture. Will have this over brown rice, sprinkled with cilantro. Thank you for the recipe.
Alexandra S.
February 2, 2017
So happy to hear this, Minda! The combination of lentils makes a difference for me. Hope you like it too!
Cheryl
January 31, 2017
Really great! When I first took it off the stove, it didn't have the complex and sweet flavors that occurred after I let it sit for a couple of hours. I used a large onion, red & French green lentils, and vegetable broth instead of water.
Eileen F.
January 20, 2017
This dish had excellent flavors. I used both green and red lentils. Liked the combination of the two lentils. I even went to the trouble of cooking white basmati rice. I always have brown basmati that I mix in with short grain. I will be keeping coconut milk on hand to make this when there is nothing else. Thank you.
Emily D.
January 16, 2017
I just made this recipe and found it left a lot to be desired. Turned out to be a mostly flavorless brown sludge! I also felt that I could really taste the coconut milk too much. A lot of ginger tends to give me a stomach ache, so I left it out and added a bit of dried ginger to try to boost the flavor - do you think this is why the dish was a disappointment? Any thoughts welcome, as I was thinking this would be a slam dunk! Usually love lentils. :)
Alexandra S.
January 16, 2017
Such a bummer to hear this! I can't imagine the dried ginger being the cause for the disappointment, but I do find some dried spices, especially ginger (cloves, nutmeg, too) to be a little overpowering/artificial tasting. What kind of lentils did you use? And did you add the water? and the salt?
Emily D.
January 16, 2017
Thanks so much for the quick reply! I used all red lentils, as Julia calls for, and did add the water. I added the salt a little late, but it was in there! Such a mystery.
Alexandra S.
January 16, 2017
Sure thing! It is a mystery. If you are up for giving it another go, I would try for no ginger (dried or fresh), and half red and French lentils or all French, and at least a teaspoon of salt, then more to taste. I hesitate having you cut back on the coconut milk only because there's no stock or other flavorful liquid here, so I worry it will be too bland. Hope that helps!
antjas
January 10, 2017
I attempted this recipe because I have always been afraid of making anything with the word "curry." It was time to make the jump and this recipe seemed very straight forward. After presenting my husband with a mountain of yellow mush, I was afraid that he would push it away. Much to my surprise he asked for a second helping. Reading the reviews I agree that next time (and there will be a next time) I will reduce the water by half and perhaps add the French lentils. I used only 1 tsp of kosher salt and that was sufficient. I very much enjoyed the cooling effect of the yogurt.
Alexandra S.
January 10, 2017
Yay! So happy to hear all of this. Definitely try the French lentils — there's such a nice contrast of textures when both are used. Thanks for writing in!
Edward M.
January 6, 2017
Absolutely delicious and simple! Girlfriend and I appreciated for our meatless Friday w/ a sweet potato and sour cream as we had no naan/basmati rice at hand. Paired together surprisingly well! Great with a glass of red wine. Doubling the recipe next time to use up the rest of those pantry items and to save some time. Thanks for the recipe!
Noneof Y.
January 6, 2017
Overall, the dish was a major success. There were no leftovers, which is how I judge the reception.
Alexandra S.
January 6, 2017
Glad to hear! Bummer it took so long to cook down. Half a can of water next time sounds like a good plan. You can always add water if needed.
Jaime S.
January 6, 2017
How long does everyone think it's okay to keep this one in the fridge?
Jaime S.
January 30, 2017
Thank you Alexandra! Also... thoughts on how it would hold up in the freezer? FYI I am truly obsessed with this meal - I have made it 4 times in 3 months (and I am cooking for 1 so that's a lot of meals) and sent it to so many people. A lentil dish the most stringent vegan and active meat-eater can get behind :).
Alexandra S.
January 30, 2017
So happy to hear this, Jaime! Love it. I think this would hold up very well in the freezer. I have a lentil soup recipe that I freeze, and it holds up beautifully.
Noneof Y.
January 5, 2017
This was delicious, however I will try a few modifications next time. I made it with half green and half red lentils. It was way too watery. It took over an hour to boil off the water and all the red lentils dissolved. I will try only adding half a can of water next time, maybe even less.
Michelle
January 3, 2017
Wow. this is much more flavorful that it seems at first. Made using an 'autumn' blend of orange, brown, green lentils and some yellow split peas. Only change is that I upped the fresh ginger a little and added some chopped kale and a couple of dashes of cayenne. I made a gingery brown basmati rice with some sultanas added with the water. YUM YUM This is now one of my go-to comfort foods, and my little boys loved it!
shortnsweet
January 1, 2017
this was yummy and quick, and left me feeling warmed and virtuous (and not poor, that's the grad school trifecta)--however, next time i might use only half a can of water, and add more if needed, i used only red lentils and ended up with a kind of soupy, dal texture.
Alexandra S.
January 2, 2017
So happy to hear this! Yes, the red lentils definitely produce a soupier texture. Less liquid is a good idea. Happy New Year!
Änneken
December 31, 2016
I made this using French lentils. Unfortunately, I didn't work out that well. It was incredibly salty and far too soupy. Not sure if I'll try this again.
Alexandra S.
January 2, 2017
So sorry to hear this! Did you happen to use table salt as opposed to kosher? If you're up for making it again, I would start with a teaspoon of salt and then just cook it longer so that the liquid reduces. What kind of lentils did you use?
LiliD
December 19, 2016
I made this with red lentils as the recipe suggested, and ended up with mush. The lentils disintegrated and I had a yellowish-brownish mush. Taste was okay - not great - appearance was disgusting.
Alexandra S.
December 19, 2016
Hi LiliD, Sorry to hear this didn't turn out so well for you. If you don't like mush, I suggest using half red lentils and half French green lentils, which will hold their shape when cooked (see recipe notes), and will offer a nice firm texture among the mush. But if you didn't like the flavor, then maybe this one just isn't for you.
LiliD
December 20, 2016
Thanks Alexandra. I may try it again with the green lentils for more texture. I was so excited about the spice combination, but somehow it just didn't pop for me. Perhaps I'll up the amounts next time. Thanks again for responding!
Polly
December 14, 2016
Will these work green lentils? They are the only ones I have in my pantry for my budgeted month.
Polly
December 14, 2016
Will these work green lentils? They are the only ones I have in my pantry for my budgeted month.
Alexandra S.
December 14, 2016
I think it will work with any kind of lentils. The original recipe calls for split-red lentils. I use the mix because I like the texture of the more firm French lentils, but I think anything is fine.
Jaime S.
December 2, 2016
Just made this with 1/2 green 1/2 red and added one minced scotch bonnet and a healthy dose of red pepper flakes and it's delicious! Plan on adding some chopped spinach when I re-heat for lunch tomorrow!
Emily
December 1, 2016
I just made this last night for my husband, who needed something soft to eat after a trip to the dentist. I used the mix of red and French lentils and loved it! I stirred in some chopped kale at the end of the cooking time, which I thought worked really well. We had it over farro. This is definitely getting added to the list of tried and true weeknight meals!
frecklywench
November 28, 2016
This is the quintessential small victory: easy, delicious, cheap, and super filling! I used all red lentils and enjoyed the mush factor—but I can't wait to try the mixture and see how it is!
Alexandra S.
December 1, 2016
Right?! Glad you enjoyed the mush factor :) I still need to try with all red.
Libby
November 22, 2016
Thanks for this recipe. I've made it twice now, once with just red lentils and once with a mix. I liked the mix better, but both ways were good. I used a little less salt than suggested.
The second time I made it, I added a couple big handfuls of lightly chopped raw spinach at the end and let it wilt into the pot. I also added cubes of roasted butternut squash (about half a medium squash). Both additions worked really well.
It was good with yogurt, but I also liked it with a few raisins and shredded coconut (unsweetened) sprinkled on top.
The second time I made it, I added a couple big handfuls of lightly chopped raw spinach at the end and let it wilt into the pot. I also added cubes of roasted butternut squash (about half a medium squash). Both additions worked really well.
It was good with yogurt, but I also liked it with a few raisins and shredded coconut (unsweetened) sprinkled on top.
Alexandra S.
November 23, 2016
Love the idea of adding some greens and squash here. Thanks for writing in!
Emily
November 7, 2016
I made this fantastic dish last night and I am adding it as a permanent resident of my recipe book. It was absolutely delicious and was great for lunch today!
Betty
November 7, 2016
I am wondering now whether my problem with printing represents a more general problem. I have recently changed from Mozilla Firefox to Chrome. Following this recipe, I tried to print another recipe from this site, with even worse results. This would seem to indicate that there is some sort of incompatibility with the Chrome browser. I would like to encourage you to investigate, as I print the recipes I want to try.
Alexandra S.
November 8, 2016
Hi Betty,
Sorry for the printing trouble. I use Chrome, and the recipes are printing fine for me. Not sure how to advise. Are you able to print from Chrome from other sites without any issues?
Sorry for the printing trouble. I use Chrome, and the recipes are printing fine for me. Not sure how to advise. Are you able to print from Chrome from other sites without any issues?
Betty
November 8, 2016
I generally print from Chrome without problems. I have a smaller problem with another recipe site, but it only happens with the header (omitted letters) - the recipe itself comes out fine.
Betty
November 7, 2016
Just wanted to mention that the printing function did not work well for me. Several words didn't print, and even one full line. Maybe you could check it out. I'll try it, but my handwritten additions are not as clear as I would like.
StreetSong
October 30, 2016
This one is a keeper! It is so delicious, easy and satisfying, it will go into rotation with my other favorite red lentil recipe -- Masoor Dal with Toasted Coriander from "Savoring the Spice Coast of India" by Maya Kaimal. I held back on the salt and thought a slightly rounded teaspoon of finely ground Himalayan pink salt was just about right. Used red lentils only, as those are a favorite of mine. Am as mystified as others are about the person who found they didn't cook quickly. Thank you, Alexandra!
Alexandra S.
October 30, 2016
So happy to hear this, StreetSong. I'll have to check out that book. I would love to learn how to cook more Indian dishes at home — it's some of my favorite food, and the food I get at restaurants always feels impossible to recreate at home.
JudyH
October 29, 2016
Great recipe! I liked it with a little extra spice. Next time I'll add a chopped chili at the beginning. Thanks!
adeaner
October 18, 2016
I agree, I used table salt and it was a little saltier than I am used to but still super delicious. I just had for lunch and served over wilted baby spinach and quinoa. I actually may not need a snack this afternoon as it was so filling and satisfying. My only question is the serving size. Would it be about a cup of lentils each or a little less?
Alexandra S.
October 19, 2016
So happy to hear this! They are surprisingly filling, right? I just made a note about the salt—thanks for the comment. I'm afraid, I can't really advise re serving size — do you mean is it a cup of cooked lentils per serving? I suppose you could say it's 1/4 cup of dried lentils per serving. Hope that helps!
Mari
October 16, 2016
Really enjoyed making and eating this dish, but craved something spicy! What would you recommend adding for next time?
Alexandra S.
October 16, 2016
Yay! I think you could sauté a hot chili with the garlic, ginger, and onion or you could add a pinch of dried red pepper flakes to this mixture towards the end of its sautéing time (at the end to avoid burning), or you could squeeze some Sriracha (or other hot sauce) over top when serving.
alex M.
October 7, 2016
I doubled this recipe and ended up adding salt, in contradiction to all the above comments! I also added some cayenne for heat. It's delicious! Really easy.
Yvonne S.
October 6, 2016
Cooking this now....assuming you cover them while they simmer? As that step seems to be missing in the directions....
Joan
October 6, 2016
We really liked this recipe. Delicious on basmati rice with naan bread on the side. But it took forever for the red lentils to soften. I've never used lentils before; should I have soaked them first? If so, for how long?
Alexandra S.
October 6, 2016
So happy to hear this, Joan! That's very strange re the red lentils. I've never soaked lentils, even the French green ones, which usually take longer to cook than other varieties. What brand were the red lentils? Or did you get them in bulk?
Alexandra S.
October 6, 2016
Ok, yeah, I'm not finding much online re Loretta. Soaking the lentils will definitely cut back on the cooking time, so I would do this next time especially if you use those same lentils. It's just a shame because part of the beauty of lentils is that they do cook quickly and you don't have to remember to soak them ahead of time. Alas! Lentils must vary more than I realize.
Gal
October 6, 2016
Hi Joan, Alexandra is correct. Lentils require no soaking, but before cooking always examine, sort and rinse the lentils well.
Maria C.
October 11, 2016
just one tip, salt the lentils after they are soft, some lentils harden if you salt them at the beginning of the cooking
Arika H.
October 3, 2016
Easy, delicious, comforting and still feels like you're doing something good for yourself. Will make again, and again. Topped it with a runny egg - dinner is served. Next time going to try adding in some cubed squash or maybe a hearty green? I did find it a little salty - will probably back off to 1.5 tsp salt in the future. Also, used reduced fat coconut milk bc that's what I had on hand and I didn't feel like I was missing a thing. Thanks for a great recipe, Alexandra!
Alexandra S.
October 3, 2016
So happy to hear all of this! I've been thinking cubed squash would be a nice addition here, and I think chard or mustard greens or kale would all be great as well. Eggs sounds delish. Sorry to hear about the salt! Just curious — are you using kosher or table salt or something else? Thanks for writing in!
LindaLouWho
October 2, 2016
Just made this and it's too salty for my liking ....next time I will only add 1 teaspoon salt to the lentils and coconut milk (and yes, I used full fat, unsweetened coconut milk). Followed the recipe precisely so was surprised that salt is the dominant flavor I taste. Served it on cauliflower 'rice' which was a nice complementary texture to the lentils. Anyone else feel the same about the salt?
Alexandra S.
October 3, 2016
Sorry to hear this, Linda! Out of curiosity, what kind of salt did you use? Cauliflower rice sounds nice here.
Gal
October 2, 2016
This is a fantastic dish on so many levels. It's healthy, easy and hearty, and it's a beautiful dish to make and serve. It made the house smell delicious. Perfect for fall. I mixed 1/2 cup French green lentils and 1/2 cup red split lentils, as Alexandra mentioned above. For those who never cooked red lentils before: Red lentils are in fact red, but when cooked, they turn yellow. Also, they tend to get mushy when cooked through, they lose their form pretty quickly to produce a sort of “stew” texture (That's why I think Alexandra likes to mix them with green lentils which keep a firm texture even after cooking).
Alexandra S.
October 3, 2016
So happy to hear this, Gal! And yes, that's exactly why I like to use a mix of lentils — I love the texture from the French green lentils.
Sarah J.
October 1, 2016
Do you think I could make this using a different sort of pulse? I have urad dal on hand and am eager to try putting it in this recipe!
Alexandra S.
October 1, 2016
Yes, absolutely! I think you'll just have to simmer until the pulse tastes cooked through, and if necessary, add water until it does. I didn't have to add any liquid with the French green lentils, but when I heated it up on day 2 (after I ate most of it cold from its storage vessel), I added a little more water.
Sarah J.
October 2, 2016
Thanks! Will try later today and report back. Also going to add some fresh hot chile.
Ali S.
September 29, 2016
Eating this right now and pretty happy about it. It's amazing how perky the flavor is without any acid and how complex all the flavors are without spices that I don't usually have.
Alexandra S.
September 29, 2016
Ali Slagle! I'm so happy to hear this. And I know, the first time I made it, I actually squeezed some lemon on a few bites just to see, and I actually preferred it without. Yogurt is probably what I should really try.
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