South Indian vegetable sambar | Spiced lentil ragout

Rinse the red lentils thoroughly in cold water and drain. Cook the basmati rice in twice the amount of slightly salted water for about 12-15 minutes until soft, then cover and let rest.

Cut the eggplant and carrots into small cubes. Finely chop the onion, and grate the garlic and ginger.

Heat the coconut oil in a deep pot. Add the chopped onion, garlic, and ginger, then saute over medium heat for 2-3 minutes until fragrant.