6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1 1/2 cups red lentils
1 tablespoon turmeric1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
