Coconut Beluga Lentils

  • Serves

    serves 4-6


At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk.


  • 1 14 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


Step 1

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.

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