Prep: 5 minutes; Cook: 45 minutes
Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cups water
1 pound dried small red lentils, washed and picked over
1 (13.5-ounce) can light coconut milk
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Heat olive oil in a large saucepan over medium-high heat.
Add chopped onion; sauté 5 minutes or until just beginning to brown.
Stir in the water, lentils, coconut milk, and bay leaf.
Bring to a boil over medium-high heat; reduce heat to low.
Simmer, stirring occasionally, 40 minutes or until the lentils are soft.
Remove and discard the bay leaf. Then stir in salt and pepper.
For the more adventurous: add any or all of the following:
1/2 tsp. curry powder, 1/4 tsp. turmeric, small can diced tomatoes (drained), pinch of cayenne
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