Dahl Curry With Coconut Milk

Serves 2-4

INGREDIENTS:

• ½ cup red lentils
• 1 cup water
• 1 vegetable soup cube
• 1 cinnamon quill
• ¾ tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp coriander seeds
• ½ tsp ground ginger
• ¼ tsp crushed chili pepper (optional)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 can premium coconut milk
• 2 slices organic lemon
• 1 Tbsp chopped fresh cilantro
• Black pepper (to taste) 
• 1 cup of Ceylon Pearl Rice, uncooked

DIRECTIONS:

1. While preparing the dahl, cook the rice according to the directions on the pack so that it will be ready to serve alongside the dahl.
2. Place lentils in a medium saucepan and rinse and drain until water runs clear.
3. Add water, soup cube, spices, onion and garlic.
4. Heat to boiling and cook lentils for 5 minutes, stirring occasionally.
5. Add the can of premium coconut milk to the lentils and let simmer another 10 minutes, or until lentils are tender.
6. Garnish with cilantro, lemon slices and black pepper.
7. Serve the rice on the side.