Curried Lentils

• 1 cup yellow lentils washed
• 1 teaspoon mustard seed
• 1/2 cup sliced red onion
• 3 cloves garlic, sliced
• 2 serrano chiles sliced
• 1 inch piece of ginger root peeled and sliced
• 2 tomatoes chopped
• 1/2 teaspoon turmeric
• 1 stick cinnamon
• 2 tbsps vegetable oil
• 1 can unsweetened coconut milk mixed with 1 can water
• salt to taste

1. Put the lentils in a pan, cover with water, add the stick of cinnamon, about 1/4 of the onion and half the turmeric and bring to a boil over medium high heat. Then lower heat, close pan and simmer until lentils are just tender - the water should have all be absorbed. Remove lentils from pan and set aside; add the oil to the pan, increase heat to medium and add the mustard seed. When they start to pop, add the rest of the onion and the chiles. Saute until light brown, add ginger and garlic and cook for a further five minutes. Add tomato cook until tomato is tender and has a sauce like consistency. Return lentils to the pan, add cocnut milk and the rest of the turmeric and bring to a boil. Lower heat, season with salt and simmer for about 5 minutes. Serve over steamed rice.

yellow lentils washed, red onion, garlic, serrano chiles, ginger root, tomatoes, turmeric, cinnamon, vegetable oil, unsweetened coconut milk, salt

Taken from www.epicurious.com/recipes/member/views/curried-lentils-1202816 (may not work)