Curried Lentils with Coconut Milk
3 tablespoon olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 small onion, minced
4 teaspoons coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 cup split red lentils or french green lentils (I like to use a mix of both)
1 13.5-ounce can full fat unsweetened coconut milk
1 teaspoon kosher salt
Cooked white or brown rice
Naan or toasted bread, optional
In a large pot heat olive oil over medium heat. Add the ginger, garlic, onion, and spice and cook stirring until the onion has softened and the spices are fragrant, about 10 minutes.
Add the lentils, coconut milk and salt, then fill the empty coconut milk can with water and add it to the saucepan. Although it will look like a lot of liquid, the lentils will absorb it as they cook. Stir everything together, turn the heat up to high and bring the mixture to a boil. Then turn the heat to low and let the lentils simmer, stirring occasionally until the lentils are completely soft, about 20 minutes if using red lentils and 30- 45 minutes if using French green lentils.
Serve finished lentils over rice and with a side of naan if desired.