Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Lentils Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Red lentils
1 md Onion -- chopped
1 cl Garlic -- crushed
1 md Bay leaf
1 md Green chili pepper
1 Ginger piece (1") -- peeled,
- grated
1/2 ts Turmeric
2 ts Ground cumin
2 ts Coriander
1 ts Salt
1/4 c Coconut cream
1 tb Lemon juice
Mint leaves
Put lentils in saucepan with enough cold water to cover by 1/2". Add
onion, garlic, bay leaf, chili, ginger, and turmeric. Cook gently,
half covered and stirring occasionally; add a little more water if
needed to prevent lentils from sticking. The mixture should be a bit
runny, like a puree, but not watery. Stir in cumin, coriander, and
salt to taste. Let stand, covered for 20 to 30 minutes to let flavors
blend. Discard the bay leaf and chili, then stir in the coconut
cream. Reheat gently, stirring until the coconut cream is blended in
(she says "melted"). Add the lemon juice, adjust seasonings, and
serve, garnished with the mint. Rose serves this spooned over curries
or spicy rice, or just over steamed veggies as a Rain dish.
Serving Ideas: Spooned over curries, spicy rice, or vegetables.
