Tuesday, September 2, 2014

Thai Coconut Curry Lentil Bake

I must apologize in advance. I'm on a bit of a Thai kick. Between the flaked coconut, curry pastes, fish sauce, cilantro and lime juice I have on hand, Thai seems like an obvious choice.

adapted from Amuse You Bouche

serves 3-4

The Ingredients:
1 cup brown lentils
3/4 cup boiling water
1/4 cup unsweetened flaked coconut
1 clove garlic, minced
1-2 de chili de abrol, crushed
2 slices of day old bread, torn into chunks
½ Tbsp olive oil
2 Tbsp Thai green curry paste

The Porcess
Add the lentils to a medium saucepan and add enough water to cover by at least 2 inches. Bring the water to a boil over medium high heat. Reduce to a simmer and cook until the lentils are soft, about 20 minutes.
Pour the 3/4 cup boiling water over the coconut. Cover and let sit for 10 minutes.
In a blender or food processor, combine the bread, garlic and chili. Pulse until an even crumb forms. Transfer to a bowl and drizzle with oil. Toss to evenly coat.
Preheat the oven to 375.
Drain the lentils. In a casserole or baking dish, combine the lentils, coconut-water mixture, and curry paste. Sprinkle generously with seasoned bread crumbs. Bake 25-30 minutes, or until the topping begins to brown.

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