Creamy Coconut Lentils with Hot Chili Oil Two Ways : Dip and Burger!
Hit chili oil/hot chili crisp is my new jam. I can’t stop creating new ways to enjoy it.
1 tablespoon vegetable oil
1 small onion, slivered or diced
2 to 3 green onions, thinly sliced on the diagonal
1 teaspoon soy sauce
2 to 3 large cloves garlic, peeled and thinly sliced
1 pound dry lentils (I used green), rinsed, drained, and picked over
1 tablespoon hot chili crisp (I purchase at Kroger on Asian aisle) or hit chili oil
4 to 5 cups water
4 bouillon cubes or 4 teaspoons vegetable base
1/3 cup coconut milk (I used light)
In a Dutch oven or large soup pot, heat oil to sizzling over medium. Add onion, green onion, and soy sauce, and saute, stirring frequently, until soft. Stir in garlic and saute for another 30 seconds. Add all remaining ingredients except coconut milk and simmer 20 minutes or so until lentils are tender, stirring occasionally. Stir in coconut milk and heat through.
Poached Garlic and Ginger in Hot Chili Crisp:
1 tablespoon hot chili crisp or oil
4 to 5 large cloves garlic, peeled and thinly sliced
1 inch ginger root, peeled and thinly sliced
Place all ingredients in small dish or cup, cover with plastic wrap, and poach in microwave for 30 seconds to one minute or until tender.
To serve as dip with wonton chips:
Cut vegan wonton wrappers into triangles and deep fry in oil heated to about 375 degrees just until golden brown. Drain well and sprinkle with a little sea salt. Serve lentils topped with poached garlic and ginger slices and wonton chips.
To serve as Lentil Burgers with Hot Chili Crisp Slaw:
2 cups Creamy Coconut Lentils with Hot Chili Crisp, cooked until most of moisture is evaporated or absorbed
1 cup old fashioned oats, raw
1 bag (approximately 14 ounces) shredded slaw mix
3 to 4 tablespoons vegan mayo (I use Walton Farms no calorie)
Poached Garlic and Ginger in Hot Chili Crisp
Combine Creamy Coconut Lentils with old fashioned oats and set aside for oats to absorb moisture. Meanwhile, combined mayo with Poached Garlic and Ginger in Hot Chili Crisp to taste. In large bowl, combine dressing with slaw mixture and chill until serving time.
Form lentil mixture into 8 patties approximately 3/4 inch thick. In a skillet sprayed with nonstick spray, pan fry, compacting with spatula, for about 2 minutes on each side over medium heat or until they develop a golden brown crust. Serve atop a mound of slaw, with or without a toasted bun, garnished as desired. I used red bell pepper strips, dill pickles, baby kale leaves, and lightly salted and roasted cashew halves.