Coconut Cream Curried Lentils
[Thai-inspired vegan red lentils]
2 T. e.v.o.o.
1/2 T. curry powder
salt and pepper (to taste)
16 oz (about 2.5 cups) red split lentils, rinsed and sorted
14 oz (about 1.5 cups) can coconut cream
20 oz (about 2 cups) crushed pineapple
1/2 c. chopped dates (or raisins)
1/2 c. slivered almonds (or halved cashews)
1/2 c. carrot juice (or pineapple juice, or just water)
*optional basil, for garnish
In 2-3 quart pot, heat oil and lentils (medium heat), about 1 minute.
Add canned coconut cream, pineapple, carrot juice, curry, salt and pepper, and stir. Bring to simmer, cover, and slightly lower heat.
Simmer, covered, about 10 minutes.
Remove lid, and stir in dates and almonds.
Continue to simmer, uncovered, about 2 minutes, stirring occasionally. Remove from heat.
Serve with basil garnish.