Braised Lentils with Coconut Milk and Spiced Glazed Carrots

By Trent Blodgett

Braised Lentils with Coconut Milk and Spiced Glazed Carrots



  • 1/3 cup of olive oil
  • 1 large red onion
  • 2 carrots
  • 6 garlic cloves
  • 1 Tbsp of Mombacho Café Nicaraguan Blend
  • 2 cups Umbrian lentils
  • 1 Qt chicken or vegetable stock, enough to cover the lentils
  • Salt to taste
  • 1 bunch kale
  • 1 cup of coconut milk
  • Serve with lemon

Glazed Carrots

  • Olive oil to coat
  • 10–13 carrots
  • 1 tsp Mombacho Café
  • 1 tsp kosher salt
  • 1 Tbsp maple syrup


  • Preheat oven to 400f
  • Heat dutch oven to medium-high heat and add oil.
  • Add carrots and onion and sauté until slightly caramelized.
  • Add Mombacho Café to bloom in the oil until it becomes fragrant.
  • Add the lentils and the stock and bring to a boil.
  • Lower to a simmer and cook 30–45 minutes or until tender.
  • While lentils are cooking, peel carrots.
  • Rub with oil, salt, spice and maple syrup.
  • Roast at 400f for 30–40 min until just tender but still have a bite (unless you like mushy carrots)
  • Add kale and coconut milk to the lentils and stir to cook kale with residual heat.
  • Taste seasoning and add salt if needed.
  • Serve in a bowl topped with glazed carrots, carrot tops and lemon on the side.

Braised Lentils and Glazed Carrots was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.