Arroz con Coco y Lentejas (Rice with Coconut and Lentils)

Ingredients:

• 1/2 cup lentils
• 1 cup rice
• 1 tbsp olive oil
• 1/4 cup chopped onion
• 1 garlic clove, crushed
• 1 bay leaf
• 2 cups coconut milk
• 2 cups water
• Salt to taste
• Fresh cilantro for serving

Directions:

1. Rinse the lentils and cover them with water for about 30 minutes.
2. In a large pot, cook the onions in the olive oil until they are translucent. Then add the garlic and keep stirring for an additional two minutes or so.
3. Add the lentils to the pot along with the bay leaf, salt and water. Bring to a boil, then reduce heat to medium. Cover and cook for 30 to 40 minutes or until the lentils are tender and there is little or no water remaining in the pot.
4. Throw out the bay leaf and add the rice, then pour in the coconut milk. Return to a boil, then reduce heat to low. Cover the pot and simmer for 20 minutes or until the rice is tender. (Note: I have a hard time getting rice to absorb coconut milk, so I usually add a little bit of water. If your rice isn't tender after 20 minutes try adding about a half cup of water to the pot.)
5. Garnish with the cilantro.