Coconut Caviar Lentils

Coconut Caviar Lentils
Created By: Chef Derek Sarno, Wicked Healthy Food
Use: Caviar Black Lentils, Pardina Brown Lentils, Madeline French Green Lentils
Yields: 3-4 servings as a side; 1-2 as a main dish
30-minutes or less, Vegan

Coconut Caviar Lentils
Recipe and photo courtesy of Chef Derek Sarno, Wicked Healthy Food

1 cup dried Caviar black or Pardina brown lentils, rinsed and sorted. Remove any non-lentil material before cooking.

2 cups coconut water

1 quarter-sized slivered coin of ginger root

2 garlic cloves, slightly smashed

1 large bay leaf

1 or 2 red Thai chili peppers (or substitute other hot pepper, like jalapeño)

Mint and cilantro sprigs for garnish

Rinse & sort dried lentils, looking for and discarding small pebbles or discolored pods.

Add all ingredients, except for garnish, to a pot.

Bring to a boil and cover; lower to a simmer and cook for about 15 minutes, or until lentils are tender. (Pardina lentils may take 20 minutes to cook.)

Remove from heat and let sit for a few minutes.

Garnish and serve.

Note: Feel free to subsitutue Pardina brown or Madeline French green lentils for the Caviar black lentils. They posess similar bold, earthy flavor profiles.

For more delicious recipes from Chef Derek Sarno, visit Wicked Healthy Food.