After yesterday's post for a phenomenal kale salad, here's another recipe - Karen's coconut lentils. Here's the good news about lentils, you can do whatever you want with them. Feel free to throw an onion and a couple of carrots in a food processor for this recipe. Typically that's the base for our lentils regardless of the additional spices. You can use garlic, salt, cayenne pepper, berbere, sriracha, thai red curry paste; I think you get the point that in whatever you cook lentils they absorb. On a side note, red lentils cook a little faster than green or brown lentils, but the latter are slightly cheaper.