Lentils with Garam Masala, Coconut, and Pomegranate Seeds

Lentils with Garam Masala, Coconut, and Pomegranate Seeds
Photo by Andrew Hugh Purcell


  • 1⁄4 cup carrots, finely chopped (about 1)
  • 1 cup pomegranate seeds, for garnish
  • 3 Tbs. fresh-squeezed, strained lime juice
  • 1⁄2 tsp. kosher salt
  • One 13-1⁄2-oz. can coconut milk (not low fat), shaken before opening
  • 2-1⁄4 cups finely chopped red onions (about 1 large)
  • 1⁄4 cup plus 1 Tbs. mango chutney, such as Geeta’s
  • + 14 more ingredients
    • 2 Tbs. vegetable oil
    • 10 lime wedges, for serving
    • 2 Tbs. minced garlic
    • 1-1⁄2 tsp. garam masala
    • 1⁄4 cup shredded unsweetened coconut
    • 1 lb. dried green lentils, rinsed and picked over (about 2 cups)
    • 6 cups low-sodium vegetable or chicken stock
    • Scant 2 tsp. minced jalapeño (seeds and membranes removed)
    • 1⁄2 cup plus 2 Tbs. finely chopped, fresh cilantro leaves, for garnish
    • 1⁄2 tsp. turmeric
    • 1⁄4 cup tomato paste
    • 2 Tbs. all-purpose flour
    • 2 Tbs. minced fresh ginger
    • Naan, for serving (optional)

Add the lentils to the slow cooker. Heat the oil in a medium-size heavy saucepan over medium-high heat. When hot, add the onions, carrots, garlic, ginger, jalapeño, garam masala, and turmeric and sauté until the onions are softened, about 5 minutes. Whisk in the chutney, tomato paste, and flour ...

View full recipe at Fine Cooking


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