Martha Stewart Living, March 2012
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Prep Time
25 minutes
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Total Time
35 minutes
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Yield
Makes 4 1/2 cups
Serves 4
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Ingredients
- 2 teaspoons safflower oil
- 3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
- 6 garlic cloves, finely chopped (2 tablespoons)
- 1 large shallot, finely chopped (4 tablespoons)
- 2 carrots, finely diced (about 1 cup)
- 2 teaspoons curry powder
- Coarse salt
- 3/4 cup unsweetened coconut milk
- 1 cup red lentils
- 1/3 cup chopped dried cherries
- 3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish
