 2 cups Red Lentils, rinsed well; drained well 3 Tablespoons Ghee or Olive Oil
1 Onion, diced
2 cloves Garlic, chopped
1+ teaspoon Chili Flakes (to taste)
1/2 teaspoon Tumeric
3 Bay Leaves
3 Tablespoons Curry Powder
3 cups McCormick’s Veg Bouillion Stock or your favourite Vegetable Stock
15 oz (400ml) can unsweetened Coconut Milk
Salt
1 teaspoon Mustard Seed
1/4 teaspoon chili flakes (or to taste)
4 Green Onions, sliced
Preparation
Thoroughly wash and drain Red Lentils. Set aside.
In Medium size saucepan, heat 2 Tablespoons Ghee over Med/High heat and saute onion, garlic and chili for a minute.
Add Lentils, Tumeric, Bay Leaves, Curry Powder and Water; bring to a boil then lower heat, cover and simmer until Lentils are soft, about 30 minutes.
Stir in Coconut Milk ( I use Lite Coconut Milk) to Lentil mixture and simmer, stirring occasionally.
Add Salt to taste.
Heat remaining Ghee over High heat; add Mustard Seed, additional Chili Flakes and Green Onions and saute for about 1 minute.
Stir into Lentils and serve with Basmati or Jasmine Rice.
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