Recipe Courtesy Ross Munro, Executive Chef, Westin Edmonton, Alberta
Heat up grapeseed oil over medium high heat. Add the cumin seeds, garlic, curry leaves and lemongrass. Cook for 1 minute. Add lentils and rice wine vinegar. Sauté for 2 to 3 minutes until heated through. Season lentils with salt and pepper. Transfer to platter and pour coconut milk over top of lentils. Serve lentils warm or room temperature.