Arroz con Lentejas y Coco

Coconut Rice with Lentils

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Coconut goes well with anything, as far as I’m concerned! I just love it and lentils, too. We have two typical rice dishes we prepare with coconut, this one and one with black-eyed peas. They are both served with beef, ground meat or steak and plantains prepared in all ways.


  • 2 tablespoons oil
  • ½ cup diced white onion
  • 1 cup lentils
  • 2 cups rice
  • 2 teaspoons salt
  • 4 cups coconut milk (freshly made, or canned)


  1. Heat the oil in a large pot over medium heat.
  2. Add the diced onion and sauté 2 minutes.
  3. Add the lentils and 1 cup of water and simmer for 30 minutes, or until the lentils have softened and absorbed most of the water.
  4. Add the rice and salt, and stir for 2 minutes more.
  5. Pour the coconut milk and bring to a boil.
  6. As soon as you see the rice on the surface, and most of the liquid has evaporated, cover the pot; reduce the heat to minimum and cook for 20 minutes.
  7. Serve.