Ingredients:
1/2 cup dried red lentils
1 cup water
3/4 cup canned cream of coconut (or coconut milk)
1 tablespoon curry paste
or
Turn on another burner to med heat.
Put a tablespoon of vegetable oil in a small frying pan with Corriander, tumeric, cumin, Ceyanne and wake up the spices
Method:
Measure out the lentils and add to a medium saucepan with the water.
Bring to a boil -- watch out -- it will foam up real good
and simmer for 15 minutes covered. Add salt if you'd like.
Stir in the spices or curry paste and the coconut cream and simmer for an additional 10 minutes covered, (scrape the bottom of the pan).
Serve over rice
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