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Coconut Beluga Lentils
At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk.
Coconut Beluga Lentils
At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk.
Yield: serves 4-6
Ingredients
- 1 1⁄4 cups beluga lentils
- 6 tbsp. unsalted butter
- 4 shallots, minced
- 1 cup coconut milk
- 1 cup shelled edamame
- 1 tbsp. minced thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. minced parsley
Instructions
- Boil lentils in a 4-qt. saucepan of water until tender, 18–20 minutes; drain and transfer to a bowl. Add butter to pan; melt over medium-high. Cook shallots until golden, 5–7 minutes. Add lentils, coconut milk, edamame, thyme, salt, and pepper; cook 5 minutes. Stir in parsley.
