Spiced braised lentils and tomatoes with toasted coconut from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 275) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttery whole wheat paratha

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • westminstr on November 07, 2021

    Years later still discovering great recipes in this book! I thought these lentils were great! Watch the salt in the topping though. I added more than a pinch & it was too much. Also I think just toasted coconut from the bag would work fine. Granted my mustard seeds were pretty old.

  • louie734 on January 21, 2019

    Made this recipe again (oops deleted my previous note). Using 3/4 of the lentils (1.5c) and keeping all other ingredients the same makes a big pot, enough for dinner for me and a few lunches. Both times now I've used a 15oz can of diced tomatoes, this time fire roasted with green chiles, nice spice. I think I actually prefer using boring flat brown lentils to the fancy, firm-textured French. The creaminess of butter/yogurt really adds an interesting dimension. Rice is nice, but naan or flatbread for the win!

  • wester on January 01, 2018

    This one definitely raises the bar for lentils. A lovely depth of flavor. And the technique looks like it does not need to be restricted to this recipe.

  • Lepa on December 21, 2017

    I thought this was fine, but nothing special. I prefer more spiced lentil dals and will make one next time.

  • clcorbi on November 18, 2016

    Delicious. The second time we made this, we omitted the crunchy topping, and I didn't miss it. This dish absolutely requires naan. Love!

  • stockholm28 on December 02, 2015

    This was certainly a weeknight friendly dish and it also a very flavorful vegetarian main. Each bowl is topped with 2 tsps of butter. I thought about omitting the butter, but it definitely added a little something something. The dish tasted richer and smoother. Yes, everything is better with butter. I don't think I've ever "braised" lentils before and this certainly had great depth of flavor. This also appears in "Food52's Genius Recipes". Is it genius? Not so sure, but I liked the dish.

  • DKennedy on October 25, 2015

    This is a Food 52 Genius Recipe on p. 159.

  • Melanie on April 27, 2015

    Delicious - this dish has lovely layered flavours due to the way the dish is cooked, and it is so easy to make! Possibly too much tomato flavour for my partner, but I thought it was great as the coriander and yoghurt helps offset the richness of the lentils.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.