Prep 15 mins
Cook 30 mins
This has a light curry air to it but is a complement to any vegan or vegetarian meal. I came up with it when I had an abundance of carrots and needed to add a bean or lentil component to my meal.
- 2 lbs carrots
- 1 cup split red lentils
- 2 -4 cups water (enough to cover well)
- 1 -2 bay leaf
- 1 cinnamon stick
- 1 (14 ounce) can coconut cream
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground cardamom
- 1 teaspoon salt
- 1⁄2 teaspoon ground fenugreek (optl)
- 1⁄4 teaspoon cayenne pepper (optl)
- 1⁄4 teaspoon black pepper (optl)
- Peel and cut carrots into medium size pieces and then wash and check split red lentils, also called masoor dahl at your local Indian grocers. Place both into a medium size pot and add enough water to cover well. Bring to a boil and then lower heat to simmer.
- Continue checking, adding warm water as needed until the carrots begin to soften but have a ways to go yet.
- Add fresh bay leaf and cinnamon stick and cook until soft.
- When soft remove the bay leaf and cinnamon stick and place carrot lentil mixture into a blender and pulse until well pureed.
- Return to pan and add coconut cream and remaining spices. If you want a warm touch add the cayenne if sweeter is your choice add the fenugreek powder, also called methi at an Indian grocery. Simmer an additional five to ten minutes to blend flavors adding water if needed to reach your desired consistency.
- Serve in large ramekins with a sprig of mint to decorate or any herb decoration. You could also save back a bit of the coconut cream to use as a decorative trail on the top.