Quick & Easy Coconut Brown Lentils (Vegan)

I love lentils and am trying to eat more of them. These would probably speed by in a pressure cooker but I've only done them the stovetop way so far. Inspired by both Indian and Indonesian cooking. You can use a 15-oz can of brown lentils to reduce the cooking time if you like, I sized it the same with 2/3 dry cup and included instructions for canned as well. The aseptic or half-gallon boxes of So Delicious coconut milk would probably work well too if you just measure out 14 oz. I use 365 Light Coconut but "light coconut milk" isn't recognized in the ingredient database. "Brown lentils" also aren't recognized? 1/3 cup each of brown and green lentils would also be cool!

• Ready In: 30 mins
• Serves: 3
• Yields: 3

Ingredients

• 2⁄3 cup  uncooked lentils (or 1 15-oz can)
• 1 (14 ounce) can coconut milk
• 1⁄8 teaspoon cardamom
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon garam masala
• 1  teaspoon cumin seed
• 1⁄2 cup  unsweetened  desiccated coconut (fine-flake)

Directions

1. Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
2. Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
3. Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.