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Receta Lentils With Lemongrass

by Global Cookbook

Ingredientes

1 1/2 c. red lentils, parboiled (375 ml) 2 Tbsp. grapeseed oil (30 ml) 1 Tbsp. chopped lemongrass (15 ml) 1 tsp toasted cumin seeds, to taste curry leaves, to taste

1 x salt and pepper, to taste 1 clv garlic, mashed 2 Tbsp. rice wine vinegar (30 ml) 1/2 c. coconut lowfat milk (125 ml)

Direcciones

1. Heat up grapeseed oil over medium high heat. Add in the cumin seeds, garlic, curry leaves and lemongrass. Cook for 1 minute. Add in lentils and rice wine vinegar. Saute/fry for 2 to 3 min till heated through. Season lentils with salt and pepper. Transfer to platter and pour coconut lowfat milk over top of lentils. Serve lentils hot or possibly room temperature.

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