This was inspired by Van’s using coconut in a chicken curry the other day. I was at a market and picked up 3 cans of coconut milk and had to do something with it. The rest of the ingredients were on hand and so the below was created.

The ingredients:

2 cups french lentils
3 cups water

Bring water to a full boil. Boil lentils for 20 – 30 minutes until tender but not mushy.

2 tbls coconut oil
1 14 oz can coconut milk
1 14 oz can diced tomatoes
2 tbls fresh ginger root minced
2 tbls coriander
2 tbls dried mustard
2 tsp cayenne
1 tsp cardamom
1 tsp black ground pepper
1 small green cabbage diced
1 large onion diced
4 large garlic cloves diced
1/4 cup tamari

In the coconut oil saute the onions and garlic for few minutes, followed by the cabbage. It’s nice to let the veggies brown a bit but not necessary. Then you can add everything else pretty much in whatever order you like. All measurements are estimates as I cook to taste. So I encourage you to do the same. Use my measurements only as vague guidelines since they are not precise in any case. I did use 2 cups of lentils though and 3 cups of water and the cans of tomatoes and coconut milk are precise sizes as well. Cook the veggies and spices, tomato and coconut milk until it’s all nice and soft.

When the veggie mixture and the lentils both are done combine the two and cook for a few minutes so the flavors will blend.

Serve the hot lentils topped with plain yogurt if you eat dairy. It’s quite delightful.