Lentils Afghan Style With Coconut Milk

• 2 cups small brown lentils
• olive oil
• 4 garlic cloves, crushed
• 1 piece (inch) of fresh ginger root, grated
• 3 teaspoons cumin
• seeds of seven cardamon pods
• 1 small cinnamon stick
• 1 pinch salt
• 1/2 teaspoon freshly crushed pepper
• 200 milliliters unsweetened coconut milk (one can)
• water, room temperature

1. Rinse thoroughly the lentils and let them stand in water for about one hour.
2. In a large cooking pan, place a little bit of olive oil, the garlic, ginger and all the spices. Fry, mixing constantly until the spices start giving out their aroma.?
3. Add the lentils and mix until well coated. Add the coconut milk and mix again. Finally, add some water so that the lentils are all covered.
4. Bring the lentils to a boil, then lower the fire to medium to low. Let it simmer until the lentils are soft. About 35 minutes.
5. Serve toped with fresh cilantro and accompanied by a yoghurt, cucumber and mint salad ("raita"), and white Basmati rice cooked with "Sultana" raisins.

brown lentils, olive oil, garlic, ginger root, cumin, cardamon, cinnamon, salt, pepper, milliliters, water

Taken from food52.com/recipes/26433-lentils-afghan-style-with-coconut-milk (may not work)