Lentils Afghan style with coconut milk
Ingredients
- 2 cups small brown lentils
- olive oil
- 4 garlic cloves, crushed
- 1 piece (inch) of fresh ginger root, grated
- 3 teaspoons cumin
- seeds of seven cardamon pods
- 1 small cinnamon stick
- 1 pinch salt
- 1/2 teaspoon freshly crushed pepper
- 200 milliliters unsweetened coconut milk (one can)
- water, room temperature
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