Description
These Coconut Gochujang Lentils are creamy, spicy-sweet and full of flavour. It's comforting, easy to make and perfect for a quick weeknight meal.
Ingredients
Units
Scale
- 2 tbsp butter
- 4 cloves (16 g) garlic, minced
- 1 small (80 g) onion, finely diced
- 2 scallions, greens and whites separated
- 1 tbsp ginger, grated
- 2-3 tbsp (32 g) gochujang, to taste
- 2 tsp gochugaru
- 1 tbsp brown sugar
- 1 cup (180 g) red lentils, rinsed
- 2 cups (500 ml) vegetable broth
- 1 14 oz can coconut milk or 400 ml half and half
- 1 tsp salt, to taste
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- lime juice, for serving (optional)
- cilantro for serving (optional)
- roasted cashews, chopped (optional)
- rice for serving (optional)
Instructions
- Add butter to a medium pot or large shallow pan over medium-high heat. Once melted, add the onions, white part of scallion, garlic and ginger, and cook for about 3-5 minutes.
- Add the gochujang, gochugaru and sugar and cook for about 2 minutes until caramelized.
- Add the lentils, broth, coconut milk, salt and pepper and stir to combine. Bring to a boil and reduce heat and simmer for 18-22 minutes, or until lentils are soft and becomes thick.
- Drizzle in soy sauce and stir to combine.
- Serve with rice, lime juice, cashews, cilantro and scallion tops. Enjoy!!
Notes
- This stew becomes thick as it cooks. Add more vegetable broth or water to thin as needed to desired consistency.
- Instant pot method: Set to 'Sauté' mode and follow steps 1-2. Add the lentils, broth, coconut milk, salt and pepper. Press Cancel and close lid with vent in sealing position. Cook on Manual High Pressure for 5 minutes. Natural release 10 minutes. Stir in soy sauce.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 serving
Keywords: gochujang lentils, red lentils