Creamy Coconut Red Lentils with Couscous

My mind has been wandering lately. There is a lot going on in our lives and my mind seems to be everywhere at the same time. Last week I completed my probation 6 months at work. I got to read the assessment my bosses wrote for me and … well … let’s just say that day my head bloated far too much and I had trouble fitting through doors. ;-)

It’s been a great 6 months and I am really loving every day here at the university. No two days are alike and for my restless Gemini mind I have enough variety to keep my mind active. My former job from home seems so morbid in comparison.

Looking ahead I know 2009 is going to be one of many changes for us. As Tom is wrapping up his thesis, there have been several job offers coming his way. Zurich, Qatar, Abu Dhabi, Dubai, London, Stuttgart are places we could end up in. He has also been offered to stay on at the university here in Weimar. So, you see we have a lot to talk about at home right now.

Weimar – who would have thought that after traveling the world I would feel so comfortable in this small, quaint city? Both Tom and I have found special friends here and Soeren fits into his social network so perfectly. We’d hate to say goodbye to this part of our lives. So Weimar is a very serious contender to all those big cities I mentioned above – because Weimar has somehow become home to us. Initially, when we first moved here we always said it was an intermediate stop in our lives. Just until the PHD is completed. Since then our feelings have changed and we could very well imagine settling down here.

A few of you also know from my last post that this week Soeren is away at his grandparents. So my afternoons have been somehow empty. I have been doing those chores that you put back to the bottom of your list. I cleaned and sorted out the pantry, defrosted the freezer, filed the piles of paperwork and bills and threw away piles of magazines (some from last year!).

The evenings have been quite refreshing this week. Tom, who has been highly strung the last few months, is amazingly relaxed. Generally he would spend 2-3 hours upstairs working on the thesis after Soeren goes to bed, but this week we have been simply spending time together, listening to music, reading and chatting.

So, I am sure you will now understand why I have not been around your blogs lately. While I do miss you all I am relaxing and enjoying spending one on one time with Tom. Enjoying the serenity before things get lively again when Soeren gets back. Inhaling these moments before we dive into the unknown. I'll be around soon. Just need to get my mind settled and focused again.

Dishes like this help us relax and soothes our busy minds. It's a simple serving of red lentils with the added richness of creamy coconut milk accompanied with couscous. We curl up of the sofa with steaming bowls and chat till the late hours. It's useful to make large portions of this because the next day you can add a bit more stock and enjoy it as soup.

 

Coconut Red Lentils

Ingredients
Printable version of recipe here.

200g red lentils
400ml coconut milk
425ml can of tomatoes
2 garlic cloves, finely chopped
1 red chili, de-seeded and finely chopped
2 red onions, finely chopped
1-2 teaspoons turmeric powder
2 tablespoons oil
500ml vegetable stock
Handful of mint leaves, coarsely chopped
Salt and pepper

Method

Heat oil in a large pot. Sauté onions, garlic and chili until soft and translucent. Add the turmeric powder and allow to cook for a minute.

Add lentils, tomatoes, coconut milk and stock and bring the mixture to a boil. Reduce heat and simmer for 20 - 30 minutes until the consistency of the lentils is creamy.

Salt and pepper to taste and finally sprinkle with mint leaves.

Serve hot with couscous.

 

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Verdict

This is a simple yet flavorful dish. I find it incredibly soothing and comforting. A few wonderful ingredients prepared with a few aromatic spices, creates such a delicious meal. My mother will argue with me for adding coconut milk to the lentils, but I will argue it is the coconut milk that adds a wonderful unique flavor to the lentils. Mint and turmeric simply add a refreshing note rounding the whole dish up.

Sra of When My Soup Came Alive is hosting this session of My legume love affair, an event I have missed taking part in previously much to my regret. The mastermind behind the event is lovely Susan of The Well Seasoned Cook. I hope Sra will accept my humble offerings.

You might like these legumes dishes from WFLH:

	Black Bean Chili with Saffron Rice and Papaya Guacamole
	Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney
	Minty Hummus

From around the blogs:

• Green Bean and Toor Dal Poriyal - Lisa's Vegetarian Kitchen
• Mediterranean Wheatberry Salad with Lentils and Chickpeas - Food Blogga
• Garbanzo Bean/ Chick Pea in a Spicy Gravy - My Diverse Kitchen

 

Daily Tiffin Reading Tip:

•  Are you on Board the Strategy Train? by Manisha

 

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