If you are not familiar with the celebrity chef, Yotam Ottolenghi, now would be a good time to get acquainted.

Everything Yotam touches turns to gold. I am sure that his kitchen must have more than three dimensions. He mixes ingredients better than I mix metaphors.

If you don’t already have one of his cookbooks [Ottolenghi (2008), Plenty (2010), Jerusalem (2012)] in your home, prepare yourself. YO takes flavor to the next level. Look at this list of ingredients – I’ve used all of them, but never to such glorious effect. And it’s not just flavor. He takes texture to the next level, and color. You could make this and turn an ordinary dinner into a celebration, or share it with a deserving friend, or make a memorable contribution to a workplace potluck. This recipe falls into the category of “contributions from the heart.” You have to try it to believe it.

• • 2 Tbsp. virgin coconut oil or extra-virgin olive oil
  • 1 medium onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 (2 1/2″) piece ginger, peeled and grated finely
  • 1 Tbsp. curry powder
  • 1/4 tsp. crushed red pepper flakes
  • 3/4 cup red lentils
  • 1 can (14.5-oz.) crushed tomatoes
  • 1/2 cup cilantro, chopped finely (plus extra whole leaves to garnish)
  • Kosher salt and fresh ground black pepper
  • 1 can (13.5-oz.) coconut milk (unsweetened), shaken well
  • 1 whole lime, in wedges (for serving)

• Heat oil in a medium-sized saucepan over medium heat.
• Cook onion 8-10 minutes, stirring often, until softening and turning gold.
• Add garlic, ginger, curry powder, and red pepper flakes. Cook 2 minutes, continuing to stir, until fragrant.
• Add lentils and stir for 1 minute.
• Add tomatoes, chopped cilantro, generous pinch of salt, and 2½ cups water. Season to taste with black pepper.
• Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan.
• Bring mixture to a boil, reduce heat, and simmer gently 20-25 minutes, stirring occasionally, until lentils are soft but not mushy.
• Season with more salt and pepper to taste.
• Serve with a bowl of lime wedges, a bowl of cilantro leaves, and a tiny pitcher of the remaining coconut milk.

Thank you to Yotam Ottolenghi and www.epicurious.com for this glorious recipe.