Chef Jason Wyrick’s Lime Coconut Lentils
The humble lentil is transformed into a comforting dish with zesty lime, creamy coconut milk, and roasted veggies.
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“This recipe highlights one of my cheats to make any dish pop and that’s fresh citrus, particularly lime juice,” says Chef Jason Wyrick of The Vegan Taste, the country’s longest-running fully plant-based meal delivery service. “Because you cook the lentils until they dissolve in coconut milk, the dish is creamy and comforting, a nice juxtaposition with the playful lime and optional red curry. Paying attention to creating that type of interplay with your ingredients will level up your meals and for me, it’s what makes food fun!” The result is a dish of lime coconut lentils that elevate your whole meal.
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Lime Coconut Lentils
- 1 (14 oz) can coconut milk
- 1.5 cups water
- ½ tsp salt
- Option: 2 tbsp vegan red curry paste*
- Option: 2 tbsp minced fresh lemongrass
- 1 cup red lentils
- 2 large limes, zested, then juiced (about ¼ cup fresh juice)
- Roasted veggies
- In a small pot, bring the coconut milk, water, and salt to a simmer. Add any of the optional ingredients, if using. Stir, cover, and reduce to medium-low.
- Cook until the lentils have dissolved and become creamy, about 15 to 17 minutes.
- Remove from the heat and immediately stir in the lime juice.
- Add this to a bowl, top with any roasted veggies you would like to add (sweet potatoes and cauliflower are favorites in my house,) or simply leave as is, then garnish with lime zest.
*Red curry paste typically contains shrimp paste, so when I purchase it, I usually get the Maesri brand, which does not.