Red Lentil Mushroom Masala With Coconut Cream

• 1 cup red lentils
• 2 cups mushrooms
• 1 medium tomato
• 1 onion medium
• 2 tablespoons tomato paste
• 1/2 can coconut cream
• 1 bay leaf
• 1 tablespoon coriander seeds
• 1/2 tablespoon Garam Masala
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon kasuri methi
• 1/2 tablespoon turmeric
• 1/3 teaspoon red chili powder optional
• 1/3 cup cilantro
• 1 tablespoon coconut oil
• 3 cups water more if necessary
• sea salt
• ground pepper

1. Heat the coconut oil and add the coriander seeds, garam masala, cumin, turmeric, red chili powder. Fry about 1 minute.
2. Add chopped onions. Cook them until golden brown.
3. Add the mushrooms and cook until all the moisture is gone. On medium-high heat let them caramelize a little for more flavor. Do not burn the spices.
4. Add the red lentils and saute for a minute with the spices and onions.
5. Add chopped tomatoes.
6. Add tomato paste and incorporate it thoroughly into the lentil and onion mixture.
7. Add the bay leaf, kasuri methi.
8. Add water. Add more, if needed, as the lentils cook, about 20-25 minutes. We like a medium soup consistency, not too thick.
9. Add sea salt and fresh ground pepper to taste.
10. Add the coconut cream and cilantro and stir well. Let it heat up then turn the fire off.

red lentils, mushrooms, tomato, onion, tomato paste, coconut cream, bay leaf, coriander seeds, garam masala, cumin seeds, kasuri methi, turmeric, red chili powder, cilantro, coconut oil, water, salt, ground pepper

Taken from www.yummly.com/recipe/Red-Lentil-Mushroom-Masala-with-Coconut-Cream-1628653 (may not work)