Creamy Lentils & Potatoes

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SF Gate

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Ingredients

2 tablespoons olive oil

1 cup finely diced onions

1 teaspoon minced garlic

3-4 tablespoons coconut cream (see Note)

1/4 teaspoon ground cumin

1 bay leaf

1 3-inch cinnamon stick

1 pinch saffron in 1/2 teaspoon lemon juice + more juice as needed

1 large carrot, finely diced (about 3/4 cup)

1 cup yellow lentils, picked through and rinsed

1 cup chicken or vegetable broth

1 cup water

1 large Yukon Gold potato, in small dice (about 1 cup)

Kosher salt and pepper

Chopped parsley for optional garnish

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