Description
A creamy and comforting Red Lentil Akoho Sy Voanio made with tender red lentils simmered in rich coconut milk, warm spices, and aromatic vegetables. Velvety, gently spiced, and perfect served over rice or with flatbread.
Ingredients
Units
Scale
- 1 1/2 cups red lentils, rinsed
- 1 can (13.5 ounces) coconut milk
- 2 cups vegetable broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium tomato, chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add diced onion, garlic, and grated ginger. Sauté for 4 to 5 minutes until softened and fragrant.
- Stir in the chopped tomato, ground turmeric, and ground cumin. Cook for 2 minutes to release the flavors.
- Add the rinsed red lentils, coconut milk, and vegetable broth. Stir well to combine.
- Bring to a gentle boil, then reduce heat and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
- Season with salt and black pepper to taste.
- Serve warm over rice or alongside flatbread.
Notes
- If the mixture becomes too thick, add a splash of water or broth while reheating.
- For extra warmth, add a small pinch of chili flakes.
- The flavors deepen after resting, making leftovers even more delicious.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
