Sloppy Red Lentils

• 5/8 cup red lentils (4 oz.wt.)
• 1 7/8 cups water (15 oz.wt.)
• 1 tablespoon oil (12 grams)
• Large garlic clove
• 1/2 large onion (about 3 oz.wt.)
• 1/4 teaspoon cayenne
• 1/4 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 tablespoon desiccated/dried unsweetened coconut

In a large container wash and sort through the lentils. Drain. Chop the onion and set aside. Measure out the cayenne, garam masala, and turmeric; set aside.

In a 1.5-quart saucepan, bring water to the boil. Toss in the lentils and cook for 10 minutes.

Meanwhile fry the garlic, crushed, and onion in oil until the onion is translucent. Add the spices and stir around in fat until fragrant.

Add the seasoned garlic and onion, along with the salt and dried coconut, to the lentils. Stir and cook until soft but not soggy (about 20 minutes altogether).

Serve with boiled brown rice and lime pickle or relish.

Serves 2