1 large yellow onion, cut into pieces
2 garlic cloves, grated
1 teaspoon of peeled and chopped fresh ginger or 1 teaspoon of ginger powder
2 tablespoons of olive oil
1 tablespoons of curry powder
½ teaspoon of ground cardamom
½ teaspoon of ground coriander or cinnamon
1/8 teaspoon of cayenne
1 teaspoon of sea salt
¼ teaspoon of ground allspice
¼ teaspoon of turmeric
3 cups of water
1 ¼ cups of dried brown lentils, picked over and rinsed. May also use red lentils
2 medium sized carrots, halved lengthwise and cut into thin half moons
¾ cup of frozen green peas, thawed
1 cup of unsweetened coconut milk
You may add more cayenne or chili pepper if desired.
In a food processor, puree the onion, garlic, and ginger.
Heat the olive oil in a large saucepan over low heat. Add the onion puree, cover and cook to mellow the flavor, about 5 minutes, stirring a few times. Stir in the seasonings and cook stirring for 30 seconds. Add the water and bring to a simmer. Add the lentils, cover, and cook until tender for 30-40 minutes. After 10 minutes, add the carrots.
When the lentils and carrots are tender, add the peas and coconut milk. Simmer uncovered to incorporate the flavors, about 10 minutes. Serve hot over freshly cooked rice and enjoy!
