Prep 5 mins
Cook 50 mins
I nice side dish to complement a spicy main dish. Very easy.
- 1 medium onion, chopped
- 3 tablespoons peanut oil
- 1 cup dried lentils
- 2 cups rice
- 2 teaspoons salt
- 2 (14 ounce) cans coconut milk
- 1 1⁄2 cups water
- Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
- Cook, covered, about 30 minutes until lentils are tender.
- Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.
This was really good. I halved this because I was unsure if my family would like this. The can of coconut milk I used was a 13.5 ounces. I think if it was 14 ounces or more it would have been creamier and more flavorful. I used long grain rice and will use instant rice next time. I can never seem to get long grain rice fully cooked. My bad!. Overall, I would definitely make this again.