Creamy Coconut Lentils

The sweet scent of coconut and coriander lightly perfumes this dish.

Ingredients

2 cups uncooked lentils

2 carrots

1 zucchini

1 can coconut milk (I used full fat)

4 cups water

1 tsp coriander

1/2 tsp salt

1/2 tsp pepper

Instructions

1. Chop carrots and zucchini. Toss into pan with lentils, coriander, salt, and pepper. Add coconut milk and water. Cover. Bring to a boil. Partially cover and simmer 15-20 minutes, or until tender.

Inspired by Glow Kitchen

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