LENTILS WITH COCONUT MILK AND CHILI
2 Tbs Olive oil
1 Large Onion, peeled and chopped
2 Cloves Garlic, peeled and crushed
1 Small Ginger root, peeled and grated
2 Red chili peppers, chopped and seeded
1 Stick Lemongrass*
¾ Cup Whole green lentils, washed and drained
1 Cup Shredded carrots
1 ¾ Cups Coconut milk
1 Cup Water
1 Tbs Brown sugar
4 Tbs Fresh cilantro, chopped
Salt and pepper to taste
2 Tbs Roasted peanuts, chopped
Heat oil in a large pan and cook the onion until it becomes soft. Add the garlic, ginger, and chilies and cook for three to four minutes. Crush the lemongrass by hitting it with the length of a rolling pin.
Add the lemongrass and lentils to the pan, and toss well to coat the mixture. Add the coconut milk, water, brown sugar and carrots. Reduce the heat to a gentle simmer and cover. Cook, stirring occasionally, for 20 minutes, or until the lentils are tender. Remove from heat and stir in the chopped cilantro. Season to taste and sprinkle with roasted chopped peanuts. Enjoy!
Servings: 6
Cooking Tips:
*2 tsp of Lemon grass paste can be substituted.
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