5 cups water
1 cup of dried lentils
1 carrot, sliced at an angle
1/2 white onion, chopped
1/2 small red onion
1 stalk celery, chopped
2 cloves freshly crushed garlic
1 habanero pepper
1 tablespoon white sugar
1 teaspoon vegetable oil
2 cups fresh coconut milk (or chicken stock)
1 teaspoon salt
1 tablespoon ketchup
1 tablespoon, chopped cilantro
1 tablespoon golden ray butter (optional)
Add the dried lentils to a small stock pot, with 5 cups of water.
Add the whole habanero, do not cut or pop it. Add 1/2 of the carrots, the white onion, garlic and celery. Place the pot on medium – low heat. Let the Lentils simmer for 20-25 minutes. All but one cup of water would be remaining on the in the pot with the mostly cooked Lentils. Remove from the heat.
In a clean pan, add the vegetable oil with the sugar. This has to be on medium heat. Do not walk away during this process.
The Sugar will start to slowly melt, caramelize and bubble. Keep stirring the sugar. Once the sugar starts to bubble turn the heat down to low, add in the cooked lentils with the water. Be very careful the sugar does not splatter, it burns very badly.
This process, makes the lentils a rich dark color and adds a sweetness to it. Don’t worry is the sugar clumped together in the lentils, it will melt in.
Turn the heat back to Medium. Add the coconut milk, the remaining carrots, the red onion, salt and ketchup. Let this simmer until the lentils starts to thicken.
Remove from the heat and add the butter and cilantro.
Serve with rice or chicken and vegetables!