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This recipe was one of the tried and true keepers from my days at culinary school in England. The vibrant orange lentils are beautiful, and although it is a traditional Indian recipe, it is excellent paired with virtually any meat dish.
In a deep skillet, fry onions in butter until pale golden. Add half the garlic, the carrot and the whole spices and cook gently for 5 minutes. Stir in the turmeric and cook for a couple of minutes. Add the lentils and 10 fluid oz. water or chicken broth, coconut milk, ginger, tomatoes, a heaped tsp salt and pepper to taste. Simmer and cook gently, uncovered for 40-50 minutes, until lentils are tender and all but dissolved into the liquid. You may need to add more water during this time to stop the mixture from drying out. Remove from heat. Melt remaining butter in a small pan and when it starts to froth, add rest of garlic, stir vigorously until it colors slightly. Immediately add into lentils, constantly stirring and add the lime juice and cilantro. Cover and leave to mellow for 10 minutes before serving.
This recipe was provided by Katie Liljenquist from Idaho Falls.