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Lentil and coconut dip

updated

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Ingredients for 5 servings:

  • 150 g lentils, red
  • 400 ml coconut milk
  • possibly water if needed
  • 1 tsp curry paste, red
  • n. B. Salt
  • e.g. lemon juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

quick sauce or sweet and savory dip

Briefly rinse the lentils and add them to a pot with the coconut milk. Bring to a boil and simmer for about 20 minutes, until the lentils are tender. Add a little more of the cooking water if it becomes too thick or is in danger of burning. Puree everything and season with curry paste, salt, and lemon juice. It can be used as a sauce in casseroles or with dishes—or as a dip if you leave it thicker. Tip: If you like it spicy, add chili. The chili threads also make a great garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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