INGREDIENTS

2 cup red lentil

2 cups white rice (long or short grain is fine - no sushi rice)

1 large white onion (or two smallish)

1 can unsweetened coconut milk

3 cups chicken stock (or veg stalk/water if you're veg)

2 teaspoons turmeric

1 bay leaf

1 chili, optional

EAT Gohar olive oil

Cilantro

RECIPE

Dice the onion. Sauté in about 4 tbs olive oil with salt. Wash the lentil and rice well until the water runs clear. Add the drained lentil and rice to the pot. Sauté for 5 minutes. Add the turmeric. Add the coconut milk. Bring to a boil. Add the chicken stock. Cover and turn heat to low. Cook for 25 minutes until the lentils and rice are tender. If it's drying out, add a little more water. I like the consistency to be like a heavy porridge and the rice slightly overcooked, like congee. Splash with a tiny bit of coconut milk right before serving. Serve with cilantro on the side, or if you think cilantro taste like soap then don't. Drizzle the stew with olive oil.