Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. This ultra-comforting dish has a bold flavor from warm turmeric and umami-rich cooked tomatoes. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite. 

Notes from the Food & Wine Test Kitchen

When adding the coconut milk and water, be sure to scrape the bottom of your pot. Doing so helps to loosen and dissolve all of that flavor back into your sauce. 

Red lentils are slightly nuttier and sweeter than green or brown lentils. Find red lentils at most specialty grocery stores or online at mezehub.com. In a pinch, you can use yellow split peas; adjust the cook time as necessary.

Make ahead

Leftovers can be refrigerated in an airtight container for up to three days or in the freezer for up to one month. 

Suggested pairing

Serve with a Belgian-style wheat beer, such as Allagash White.