Coconut Lemongrass Lentils

From Chef Greg Frey, Jr. and La Costa Blue Fire Grill. You can see it made here: http://youtu.be/--S-Va0IPk4 Yum!

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 4 cups

Ingredients

• 1  large yellow onion
• 2  stalks lemongrass
• 2  tablespoons garlic, minced
• 2  tablespoons ginger, minced
• 3  kaffir lime leaves
• 1  teaspoon cumin
• 1  teaspoon cardamom
• 1  teaspoon  coriander
• 2  cloves
• 1⁄2 teaspoon black pepper
• 16  ounces coconut milk
• 1  tablespoon extra virgin olive oil
•  salt
• 2  cups lentils, washed
• 1  kaffir lime leaf
• 4  cups  vegetable stock, lite
• 1  teaspoon kosher salt

Directions

1. Lightly toast the cumin, coriander, clove, cardamom, and pepper in a pan.
2. Grind this in a spice grinder and set aside.
3. Sweat onions, smashed lemongrass stalks, and ginger in extra virgin olive oil until translucent over medium heat.
4. Add garllic, spices and kaffir leaves.
5. Cook an additional 2 minutes.
6. Add coconut milk and simmer covered for 20 minutes.
7. Blend until smooth, strain and chill.
8. Note: this also freezes well.
9. Simmer lentils with kaffir leaf in vegetable stock until done.
10. To Finish the Dish:
11. Saute any mixed chopped vegetables of your choice in extra virgin olive oil and add cooked lentils, the sauce and simmer until hot. Garnish with fresh cilantro and serve with hot sauce.