Red Lentils with Coconut Milk
This is one of my favorite foods - its fast, delicious, and easy to throw together in five minutes for a quick simmer. It is so simple that I make this in a small cooker in our BE office at least once a week. The red lentils have no skins, so they actually fall apart, which is why this is a tender bowl of golden goodness.
1 tablespoon olive oil
1 medium onion, diced
4 cups chicken broth (try this with College Inn Culinary Broth Thai Coconut Curry)
1 pound dried red lentils
One 13-ounce can light coconut milk (NOT the sweetened kind)
1 teaspoon curry powder or Garam Masala spice blend
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped cilantro - optional
Saute onion in the oil, in a large pot over medium high heat until golden. Add the broth, lentils, coconut milk, curry powder, salt and pepper. Bring to a boil over medium-high heat; reduce heat to low. Simmer, stirring occasionally, 20 to 25 minutes, until the lentils are soft. Add additional water or broth to adjust thickness of soup to your likeness.
Season with additional salt and pepper to taste. Stir in cilantro.