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
- 1 <sup>1</sup>⁄<sub>4</sub> 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
- 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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