Red Lentils With Coconut Milk In The Rice Cooker

Red Lentils In Coconut Milk With Broccoli


My 15-month-old daughter is going through a fun phase right now where she spits out all her food. Sometimes she does it when she doesn’t like something, sometimes she stuffs her mouth too full and doesn’t know what to do so she spits it back out, and sometimes if she’s eating one thing and wants to put something else in her mouth but she’s not done chewing the first thing she spits that one out. It’s really stretching my limits as a clean freak! She’s definitely starting to develop likes and dislikes and although she is still a very adventurous eater (a few weeks ago she ate a fried oyster and loved it), she is very particular about what she does and doesn’t want to eat at any particular time. So I am on a quest to find new and exciting foods for her to try that are easy to get down.

A friend suggested cooking red lentils in coconut milk and I thought that sounded yummy. Always looking for ways to make cooking easier, I decided I would try making it in my stainless steel rice cooker. It worked great! It took about 25 minutes and though I had to stir it once while cooking to keep it from getting too thick on the bottom and not cooking evenly, it was still much easier than heating it on the stove top. I added a little turmeric and garlic for flavor, and threw some broccoli on top for about the last 10 minutes to steam, saving me from dirtying another pot. I thought it was absolutely delicious, but my daughter took a couple bites and then proceeded to spit the next one out. Oh well, it was worth a try…

Red Lentils With Coconut Milk In The Rice Cooker

3/4 cup red lentils

1  14-oz can full-fat coconut milk

1 cup stock or water

1/4 tsp sea salt or to taste

1/2 tsp turmeric

2 cloves garlic, pressed

broccoli florets, zucchini or other veggies (optional)


Stir the lentils with the coconut milk and water in the rice cooker to keep them from clumping as they absorb water. Add the salt, turmeric and garlic and turn on the rice cooker. Check it after 10-15 minutes and stir once or twice to make sure it is cooking evenly. When it begins to thicken (the last 5-10 minutes or so) you can add some broccoli, zucchini or other veggies to steam as it cooks. The rice cooker will turn off when the lentils are done!

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5 Responses to “Red Lentils With Coconut Milk In The Rice Cooker”

  1. Heather writes:

    I just made this for lunch & it is YUMMY!! Mine came out rather like soup, but I know what I did wrong. For some reason I thought I needed to soak the lentils beforehand. But I was in the mood for soup anyway, so I’m not complaining!! I used chicken broth, the coconut milk & Mrs. Dash Onion & Herb, then added frozen broccoli & cauliflower at the end. It is SO GOOD!!!

    Thanks for the recipe 😀

  2. Angie writes:

    Thanks, Heather! I’m so glad you enjoyed :)

  3. Ashley writes:

    This may be a silly question, but did you use dry beans? I’d like to try these and thought I’d check first!

  4. Sue writes:

    Loved my red lentils in coconut milk. OMG it was delicious!!!
    I cooked it in a pot on the stove. I added carrot, zucchini (green and yellow), and onion. I heated up some broccoli and put it in top, and served it over brown rice.
    Thanks I love your site.

  5. Angie writes:

    Yes Ashley, dry red lentils 😉

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