Coconut Beluga Lentils
At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk.
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Ingredients
- 1 1⁄4 cups beluga lentils
- 6 tbsp. unsalted butter
- 4 shallots, minced
- 1 cup coconut milk
- 1 cup shelled edamame
- 1 tbsp. minced thyme
- Kosher salt
- freshly ground black pepper
- 1 tbsp. minced parsley
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