Coconut-Lime Rice with Lentils and Mango

Santa brought me the Thug Kitchen cook book! Thanks Santa! Today I took the Coconut-Lime Rice with Red Bean and Mango recipe and put a lentil and tempeh spin on it. It’s a really easy and relatively fast recipe. The tempeh can easily be replaced with chicken or bacon  for the meat eating inclined. 

Coconut-Lime Rice with Lentils and Mango
Serves 4
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 2 cups Rice (I used brown)
  2. 2 teaspoons oil (I used olive)
  3. 1/2 small onion, diced
  4. 2 tablespoons minced fresh ginger
  5. 1 can of coconut milk
  6. 2 1/2 cups vegetable broth
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon cayenne pepper
  9. 1 mango
  10. 1 can lentils
  11. 1/2 lime
  12. Chopped Cilantro for serving
  13. Already seasoned Tempeh strips (or whatever protein you would like)
Instructions
  1. In a large soup pot, saute the onion in the oil on medium heat until starts to brown (about 5 mins). Add ginger and keep sauteing for a few more minutes. Add rice and keep stirring until it starts to smell slightly toasted, about 2 mins. Add coconut milk, broth, salt, cayenne, and lime, and bring to a simmer. Keep it at a gentle simmer until the rice is done (about 30-40 mins). If you need more liquid, add water as needed.
  2. While the rice is cooking, chop up the mango into bite-sized pieces.
  3. For the tempeh, I fried up strips on the side according to directions. I then set it aside.
  4. When the rice is tender, fold in the lentils, mango, tempeh, and cilantro. Let it cook for a minute or two so it all warms up.
  5. Serve hot.
Adapted from Thug Kitchen
Adapted from Thug Kitchen
Leaf And Beef http://www.leafandbeef.com/
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