Lentils With Lemongrass Recipe

• 1 1/2 c. red lentils, parboiled (375 ml)
• 2 Tbsp. grapeseed oil (30 ml)
• 1 Tbsp. chopped lemongrass (15 ml)
• 1 tsp toasted cumin seeds, to taste curry leaves, to taste
• 1 x salt and pepper, to taste
• 1 clv garlic, mashed
• 2 Tbsp. rice wine vinegar (30 ml)
• 1/2 c. coconut lowfat milk (125 ml)

Directions