Frangrant Red Lentils with rice and veggies

This one earned an A+ from both David and me. It looks pretty, too!

Basmati Rice
3 tbsp butter or oil
1 small onion, finely chopped
3 tsp fresh finely chopped ginger
1 large jalapeno chile, seeded and diced
2 cups split red lentils, rinsed
1-1/2 tsp ground turmeric
1/4 tsp cayenne
1 bay leaf
sea salt
1 15-oz can coconut milk
1/3 finely chopped cilantro, plus sprigs for garnish
1 head broccoli Romanesco (or cauliflower or sauteed spinach or green beans -- or whatever veggie you want!)
1 tsp mustard seed
1/4 cup plain yogurt (I skipped this)

1. start the rice
2. melt 5 tsp butter in saucepan over med-hi heat. Add onion, 2 tsp of the ginger, and the jalapeno and cook for a couple minutes. Add lentils, 1 tsp of the turmeric, half the cayenne, the bay leaf, 3 cups water and 1 tsp salt. Bring to a boil then simmer, partially covered, until the water is absorbed and the lentils are soft (about 15 min). Add coconut milk and simmer for 5 minutes. Taste for salt, remove from heat and stir in 1/4 cup of the cilantro.
3. While lentils are cooking, steam the broccoli til tender but still somewhat firm.
4. Melt 2 tsp of the butter in a large skillet. Stir in the last of the ginger, turmeric and cayenne, cook gently over low heat fora minute, then add the veggies and 1/3 cup of the cooking water. Raise the heat, add the last of the cilantro, swirl everything around the pan, and cook until the water has evaporated. Season with salt.
5. To finish, heat the remaining 2 tsp butter in small skillet over high heat, add the mustard seed, and cook about 1 min. Stir this into the lentils.
6. To serve, pack the hot rice into ramekins and turn them upside down, one each, in a shallow pasta bowl. Spoon a cup or more of the lentils around them, then lift off the ramekin, leaving rice intact. Swirl a few spoonfuls of yogurt (if using) into each bowl, then add the veggies. Garnish w/ sprigs of cilantro.


*This one's from Vegetarian Suppers, by Deborah Madison