Curried Lentil Dip

• 1 can coconut milk
• 1 1/2 cups dried red lentils (rinsed)
• 1 onion, large, minced
• 1 tablespoon garlic, minced
• 1 pinch salt, plus more to taste
• 1 tablespoon minced fresh ginger
• 1 1/2 cups chicken stock
• 1 tablespoon olive oil
• 1/2 teaspoon each ground cumin, turmeric, cumin, and black pepper
• 2 teaspoons garam masala
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 3 bay leaves
• 3 tablespoons chopped cilantro
• Sweet Potato Chips (optional)

1. Place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sauteing. Reserve the rest of the coconut milk.
2. In a sieve rinse lentils and drain.
3. In a 2-quart heavy saucepan cook onion, garlic, and a couple pinches of salt in 2 tablespoons coconut milk fat over moderate heat, stirring, until golden.
4. Add ginger and cook, stirring, 1 minute.
5. Add lentils, coconut milk, chicken stock and 1 1/2 cups water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
6. While lentils are cooking, take a small heavy skillet and heat the olive oil over moderate heat until hot but not smoking and cook cumin, stirring, until a shade darker, about 30 seconds.
7. Add garam masala and other remaining spices and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils.
8. Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and add salt to taste.
9. Serve with either sweet potato chips or as a side dish.

coconut milk, red lentils, onion, garlic, salt, fresh ginger, chicken stock, olive oil, ground cumin, garam masala, ground red pepper, ground cinnamon, bay leaves, cilantro

Taken from food52.com/recipes/8479-curried-lentil-dip (may not work)