Yield: 4 servings

This dish is pure creamy comfort. And while I detest cardamom in sweets (I seem to recall discarding an entire batch of cardamom cookies one Christmas), it is what makes this dish so irresistible.

1 cup lentils, rinsed and drained
4 cups water
½ tablespoon olive oil
½ tablespoon vegan butter (I like Earth Balance)
1 cup onion slivers (about 1/4″ thick)
2 cloves garlic, minced
1-14.5 ounce can coconut milk or lite coconut milk
salt to taste (it takes a fair amount)
2-3 teaspoons ground cardamom

Garnish:
1 large Roma tomato, diced
3-4 tablespoons minced fresh cilantro

In a large heavy bottomed saucepan, combine lentils and water over medium high heat. Partially cover and simmer for 15-20 minutes, stirring frequently, until most of the moisture is absorbed. Meanwhile, in a large skillet over medium-high, heat oil to sizzling. Add onion and saute, stirring frequently, until it begins to turn golden. Add butter and continue sautéing and stirring frequently until onion turns a rich golden brown. Add garlic and cook, stirring frequently, for 2-3 minutes. When most of the moisture is absorbed from lentils, add coconut milk and simmer until most of the additional moisture is absorbed. Mixture will be thick, but most of the lentils should still be intact. Season to taste with salt. Then stir in 2-3 teaspoons of ground cardamom and cook 2-3 minutes more, stirring frequently. Remove from heat and serve hot or warm sprinkled with diced tomato and minced cilantro.