Coconut and Spice Red Lentil Dessert Pudding with Pistachios

Rinse 1.5 cups red lentils under cold running water until water runs clear, about 1 minute. Pick out any debris or discolored lentils.

In a medium saucepan, combine rinsed lentils with 3 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20-22 minutes, stirring occasionally, until lentils are completely soft and beginning to break down. Skim any foam from the surface.

Drain any excess water from cooked lentils if needed — lentils should be tender but not soupy. Transfer to a blender or use an immersion blender.

Add coconut oil, whole milk, heavy cream, honey, white sugar, cinnamon, nutmeg, ground ginger, vanilla, and salt to the blender with lentils.

Blend on high for 2-3 minutes until completely smooth and creamy. The pudding should have a thick, custard-like consistency. If too thick, add milk 1 tablespoon at a time.

Lightly grease a 9-inch square baking dish or 6 individual ramekins with butter. Pour the blended pudding mixture through a fine-mesh sieve into the prepared dish to ensure silkiness.

Press plastic wrap directly onto the surface to prevent skin from forming. Refrigerate for at least 2 hours, or until firmly set. The pudding will thicken further as it chills.

When ready to serve, run a thin knife around the edges. Invert onto a serving plate for a whole pudding, or serve directly in ramekins.

Scatter chopped pistachios generously over the top just before serving. A light drizzle of honey and a whisper of cinnamon can be added if desired.