INGREDIENTS
1½ cup easy cook lentils
about 3 cups of water or according to the packet instructions
25g creamed coconut, optionally 25g unsalted butter plus few tbs coconut milk powder
sea salt to taste
METHOD
Place lentils and water in a medium saucepan and cook until soft. Drain if necessary.
Stir in creamed coconut or butter and coconut milk powder. Heat over low fire and stir until well mixed. Season to taste with salt and serve.
Serve 4-5 people as a side dish.
My husband will love this. Thanks for sharing, Margot.
Anyway, this reminds me of bubur kacang ijo, green mung bean porridge that I used to have for my kiddo’s snack time.
Lentils and coconut milk sounds like a nice combo!
Sounds warm and creamy.
I love the sound of this, cant wait to try!
Funny, lentils is on the menu today, and your dish looks like a simple and yummy combination of flavors!
MMM, it’s even better with some basil and/or turmeric, diced onion and carrot.