*Makes 6 to 8 (main course) servings

INGREDIENTS

· 1 medium onion, finely chopped

· 1 teaspoon coconut oil (optional)

· 2 garlic cloves, finely chopped

· 1 teaspoon ground cumin

· 1 teaspoon turmeric

· 1 teaspoon salt

· 2 cups water

· 1 1/2 cups dried red lentils (10 oz)

· 2 (13- to 14-oz) can unsweetened coconut milk

· 1 lb potatoes (2 medium), cut into 1/4-inch dice

· 1 cup loosely packed fresh cilantro sprigs

· 1 large diced carrot

PREPARATION

1. Sauté onion in oil or in vegetable broth in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.

2. Add garlic and cook, stirring, 1 minute.

3. Add cumin, salt, cilantro, turmeric, and cook, stirring, 1 minute.

4. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.

5. Stir in potatoes and carrots and simmer, covered, until lentils, carrots and potatoes are tender, about 20 minutes.