Curried Lentils

Curried Lentils

Sophia's Notes: Lately I have been obsessed with curry. Curry this and curry that. I sprinkle it on everything and crave it all the time. For our latest Twice is Nice, we decided to do a looser interpretation, and both of us just made our own version of Curried Lentils. I had envisioned some loose soupy lentils in a rich curry broth. Since I have been very into Thai food lately, I thought I would use a coconut broth. I was going to have some friends over that night, and then serve the soupy lentils over brown rice. Once I started cooking, however, my habits took over, and I got distracted and ended up making rice with lentils in the same pot. It was only after I had put the lid over the whole thing that I remembered my original intention. I used coconut oil and coconut cream to sweat shallots, ginger, scallions, and garlic. I then added Vadouvan Curry, the type of curry they use in France. I tossed in the brown rice and then added some vegetables: carrots, eggplant, and red pepper. I cooked everything in a vegan broth for 30 minutes, before adding the lentils and coconut water and cooking it more for another 20 minutes. I would have cooked the rice for only 20 minutes knowing how mushy it got in the end. Finally, I tossed in some freshly chopped cilantro and served it with goat milk yogurt for those who wanted it. I kind of wished that I had made the soupy version of the lentils, because I love having a clean rice to balance out the curry flavor, but it was still delicious. I definitely love the combination of curry with coconut milk, and almost can never resist making it that way.

Emma's Notes: We were a bit low on lentils, so I mixed mine with yellow split peas, I also added a parsnip.  The curry I usedwas a little yellow curry mix that I got in Tanzania last year. It is really nice and has a bit of spice to it and is coarsely ground.... It was an adventure poaching the egg, I think it was my first time actually.  We also ate the eggs and lentils with steamed kale, which was a good combination! I will definitely make this again... and explore other poached egg possibilities.