Heat oil in a pot. Add the onion and cook, covered, for 6
minutes. Stir in the garlic and cumin.
Ass the broth, lentils, carrots, thyme, curry powder, cinnamon,
and bay leaves; bring to a boil Reduce heat and simmer,
stirring occasionally, until the lentils are just tender, 12-15
minutes.
Add the coconut milk and 1/2 t ea. salt and pepper, simmer for
5 minutes. Serve with cilantro.
Originally Submitted
11/19/2016
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