Curried Lentils with Coconut Milk

By Alexandra Stafford

From Julia Turshen's Small Victories, these lentils come together in about 30 minutes, are deeply satisfying, and could be vegan if you leave out the yogurt. Naan is also really nice on the side here. Re lentils: I like to use a mix of French green lentils and red split lentils. It's faster if you use solely the red split lentils, but I love the texture offered by the French green ones when they're part of the mix. It's completely delicious both ways, so use what you have. Do plan a little bit more ahead if you use the French green lentils — they may take as long as 45 minutes to cook if not longer.

Serves 4Prep time: 10 min 
Cook time: 55 min

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 shallot or small onion, minced
• 1/2 teaspoon ground coriander
• 1 teaspoon cumin seeds or ground cumin
• 1 teaspoon ground turmeric
• 1 cup (180 g) split red lentils or other (see notes above)
• 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
• kosher salt
• Cooked basmati rice, plain yogurt, chopped fresh cilantro, and naan for serving

1. In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
2. Add the lentils, coconut milk, and 1 to 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt or even Morton's kosher salt, which is saltier than Diamond Crystal kosher salt, start with 1 teaspoon, then add more to taste—I use Diamond Crystal and so typically use 2, but use your judgement), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
3. Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.

April Bloomfield's English Porridge

By Genius Recipes

This porridge is just right. Bloomfield calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them—and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won't be too much, because at the end you'll add something sweet and something milky and it will all live in harmony. Adapted slightly from A Girl and Her Pig (Ecco, 2012)

Serves 2 to 3Prep time: 5 min 
Cook time: 20 min

• 1 1/2 cup whole milk, plus a few generous splashes
• 1 1/2 cup water
• 1 1/2 teaspoon Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)
• 1/2 cup rolled oats
• 1/2 cup steel-cut oats
• 2 tablespoons sugar (maple, brown, or white) or maple syrup

1. Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
2. Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.
3. After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
4. Taste for seasoning—it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.