Red Lentils & Winter Greens with Coconut, Ginger and Crispy Green Garlic

“How many more days left of school?”  Liam asks me this question every morning.  He loves school, but the promise of long golden evenings and lazy mornings is tantalizing to us all.  Spring in Austin holds so much promise–the streets full of visitors arriving for sxsw with energy and ideas, the trees leafing out, poppies blooming, the fields green with promise, the creeks and rivers full–it’s hard to be contained, to stay still, to focus.  I find myself only starting to think about dinner around 6:30, and searching for dishes that can come to the table with a minimum of effort.  With the windows open and a glass of vino verde in hand, I can have this on the table in twenty minutes. And that’s a good thing. Spring is so beautiful and so fleeting, I don’t want to miss a minute of it.

Red Lentils & Winter Greens with Coconut, Ginger and Crispy Green Garlic

1 c. red lentils, soaked in hot water for 15-20 minutes

1 Tbs. fresh grated ginger

2-3 spring onions, thinly sliced

1 bunch winter greens, washed and torn into bite sized pieces

1 can unsweetened coconut milk

3 green garlic stems, whites only, sliced thin (you can also use shallot if you don’t have green garlic)

grapeseed oil for sauteeing and frying (coconut oil is also delicious for sauteeing greens)

Heat 1″ of grapeseed oil in a small skillet with sides. Fry garlic until lightly browned and crisp. Remove to paper towel or paper bag with a slotted spoon and set aside. Drain red lentils.  In a large skillet, heat 1 Tbs. coconut oil or grapeseed oil until shimmering.  Add ginger and spring onions and stir-fry briefly.  Add greens and saute until just wilted. Remove greens, ginger and onions to a bowl and set aside. Heat 1 Tbs. grapeseed oil in skillet. Add lentils and spread out in a shallow layer. Let them fry for a moment or two, then use a spatula to scrape and turn them. Spread out again and let them fry for a minute more until a golden crust begins to form. Scrape them up, toss, and add greens mixture to the skillet. Pour in coconut milk and stir until everything is heated through. Place in serving bowls and top with crispy fried garlic.

Posted in Main Dishes, Vegetable & Side Dishes

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19 thoughts on “Red Lentils & Winter Greens with Coconut, Ginger and Crispy Green Garlic

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  2. Ashley on said:

    Super yummy!!

    Our 2 yr-old daughter talked about the lentils the rest of the evening. And my husband who doesn’t like coconut gobbled this up. great flavor! We’ll definitely make this again.

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  4. Laura on said:

    Are the lentils supposed to cook just from sitting in the hot water? My lentils were a bit hard and undercooked. Is that how they are supposed to be?

    • farmhousetable on said:

      Hi Laura–I usually saute them until they are just slightly al dente. It takes a bit on the stovetop for them to get tender. But they are definitely more firm than lentils are when boiled. Kind of crispy and firm, but not hard.

  5. amy wilmoth on said:

    Why did mine turn out so soupy? It seems like there was too much coconut milk. It is supposed to be that way?

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  7. Stephanie on said:

    I stumbled across this recipe a few days ago, it’s makes for an amazingly fragrant bowl of health. Absolutely delicious, thanks so much!

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  9. Amanda F. on said:

    Fellow Austinite (Austinonian!?) here. I made this recipe last night, with a mango kale salad – I know, LOTS of kale, but we can’t have enough of it! – and it was superb. Simple, delicious, and nutritious. The shallots add amazing texture and another layer of flavor to the dish. So glad I stumbled upon your blog!

  10. This is absolutely delicious!!! I am making this for the second time in 2 weeks – and this week I’m making a double batch to last a few days!!! What a warm, nourishing comforting meal! THANK YOU for sharing this recipe!!!

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