Saute onion, garlic, ginger, carrots and coriander in the coconut butter for about 4 minutes. Add water to deglaze the bottom of the pot and continue to cook for an additional 8 minutes.
Add the lentils, water, salt and tomatoes and bring to a boil. Turn the heat down slightly and lightly boil for 40 minutes.
Add the bok choy and sunflower seeds and continue to cook for an additional 20 minutes.
To make the rice:
Bring to a boil on the stove top.
Cover and bake in the oven for 35 minutes.
Garnish with lots of freshly chopped basil and scallions and tomatoes. I also added chili oil for an extra kick!
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Aria Kagan