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Export 11 ingredients for grocery delivery
Step 1
Place the lentils, cinnamon and 3 cups (750ml) water in a large saucepan over medium heat.
Step 2
Bring to the boil, then reduce heat to low and simmer for 10 minutes or until lentils are soft and the consistency of porridge.
Step 3
Remove from heat and discard the cinnamon quill.
Step 4
Heat ghee in a frypan over medium-low heat. Add garlic and eschalot, and cook, stirring, for 5 minutes or until softened and fragrant.
Step 5
Add the spices and cook for 20 seconds or until fragrant. Add the spice mixture and coconut cream to the lentil mixture and stir to combine.
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