Red Lentil Coconut Sauce recipe

Red Lentil Coconut Sauce

by Diana Opoti (@dianaopotieats)
Prep Time
15min
Cook Time
10min
Total Time
25min

A flavorful and aromatic sauce made with red lentils, coconut cream, and a blend of spices, perfect for serving with rice or flatbreads.

Ingredients

4 Servings
(1 serving = 1 portion)

Main Ingredients

  • 2cups
    dried red split lentils
  • 1cup
    coconut cream
  • 2tsp
    olive oil or ghee
  • 1in
    ginger, cut into thin strips
  • 3clove
    garlic, finely diced
  • 3
    onions, finely diced
  • 1bundle
    coriander, chopped
  • 1
    green chilies, finely chopped (optional)
  • 3
    tomatoes, grated
  • 1
    lime, juiced
  • 1
    lime wedges for serving

Spices

  • 1 1/2tsp
    cumin seeds
  • 1tbsp
    garam masala
  • 1tsp
    cayenne pepper
  • 1tsp
    turmeric powder

How to make Red Lentil Coconut Sauce

Prepare Lentils and Sauté Aromatics

  1. Rinse the red lentils three times and soak them for 10 minutes.

  2. Boil the lentils until just tender, then drain and set aside.

  3. In a saucepan over medium heat, add the olive oil or ghee.

  4. Once heated, add the diced onions, cumin seeds, ginger strips, and diced garlic.

  5. Sauté until the onions are translucent and the spices become fragrant.

    Step 1.1: Sauté until the onions are translucent and the spices become fragrant

Add Tomatoes and Simmer with Spices

  1. Stir in the grated tomatoes, allowing the mixture to simmer for about 2 minutes on low-medium heat.

  2. Add the parboiled lentils along with the garam masala, turmeric, and cayenne pepper.

    Step 2.1: Add the parboiled lentils along with the garam masala, turmeric, and cayenne pepper
  3. Stir to combine, ensuring the lentils are well-coated with the spices and tomatoes.

Finish with Coconut Cream and Lime

  1. Pour in the coconut cream and add water to reach your desired consistency.

    Step 3.1: Pour in the coconut cream and add water to reach your desired consistency
  2. Stir well, cover the saucepan, and let the mixture simmer for another 7-10 minutes.

  3. Once cooked, turn off the heat, add the chopped coriander, and stir.

    Step 3.1: Once cooked, turn off the heat, add the chopped coriander, and stir
  4. Cover the pot again for a few minutes to let the flavors meld.

    Step 3.1: Cover the pot again for a few minutes to let the flavors meld
  5. Serve the red lentil coconut sauce hot with rice, parathas, or chapatis.

Tips & Tricks

  1. Garnish with fresh lime wedges for added zest.