1. Heat oil in a large pan and fry onions, chile, garlic and lemongrass for 5 minutes, until onions are softened but not brown, stirring occasionally. 2. Add lentils and spices to the pan. 3. Add the coconut milk and water and stir. 4. Bring to a boil, stir, and then reduce heat. Allow mixture to simmer for 45 minutes until lentils are nice and soft, almost mushy. 5. Add the lime juice, scallions and cilantro, reserving a bit of each for garnish. 6. Season with salt and pepper and ladle into your favorite soup bowls! 7. Garnish and serve hot with naan! ---------------------------------------------------------------------------
Nutrition
Ingredients
