LENTILS & CREAMY RICE

• 19oz. Can lentils
• 1 small red onion
• 400-ml. Coconut milk,
• 1 - 2 tsp medium curry powder
• 1 tsp each salt and freshly ground black pepper
• 2 cups long grain white rice
• 1 cup coarsely chopped fresh coriander

Rinse and drain lentils well. Place in a large saucepan that has a tight fitting lid. Coarsely chop onion, and then add to saucepan. Pour coconut milk into a large measuring cup that will hold at least 3 cups. Stir in enough water to measure 3 cups liquid in total. Pour into saucepan. Sprinkle in 1-teaspoon curry powder, salt and pepper. If you like full curry taste, stir in another teaspoon curry.

Bring to a boil, stirring often, over high heat. Once mixture is boiling, stir in rice. Cover and reduce heat to low. Cook, without stirring, until rice is tender, from 16 to 18 minutes. If liquid is absorbed and rice isn�t tender, stir in � cup water. Remove saucepan from heat and let stand, covered, about 5 minutes. Then fluff rice with a fork and stir in coriander.