Coconut Beluga Lentils

Name: Coconut Beluga Lentils
Total time: PT0D0H0M
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

by0| PUBLISHED Oct 10, 2014 12:25 AM

Recipes by Course Recipes by Cuisine Recipes by Ingredient

At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk. Get the recipe for Coconut Beluga Lentils ». *Andre Baranowski*

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 <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

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.

American Fruit North American Sides Vegetarian Issue 169 Recipes