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Lentil Soup
Soak dried lentils for two days, rinsing thoroughly twice daily. Cook for thirty minutes or until just tender. Sauté onions, garlic, ginger, and carrots in olive oil, and season with curry, cardamom, chili, and cayenne pepper to taste. Add lentils and ½ cup unsweetened coconut milk, and simmer until flavors are richly mixed. Serve with fresh cilantro, grated coconut, chopped walnuts, and fine-chopped dates.
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