Instructions
Saute the onion in oil at medium high heat until translucent, about 8 minutes. Add ginger and spices. Saute with onions for 1 minute or until they start to stick to the pan. Add carrot and celery and saute for 2 to 3 minutes, stirring frequently.
Add the broth and rinsed lentils. Bring to a boil and then reduce heat to low-medium heat and cover. Cook until lentils are completely cooked, about 30 to 40 minutes.
Add coconut milk and salt. Garnish with cilantro.
Note:
This is the right amount to feed two people, and have enough for leftovers.
