Ingredients
- 1 tbsp olive oil
- 1/2 onion
- 6 cloves garlic (minced)
- 2 tbsp ginger (grated)
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3/2 tsp salt (more to taste)
- 1 tsp cayenne pepper (more to taste)
- 28 oz crushed tomatoes
- 3 cups water
- 1 cup dried lentils (brown, black, green, or red)
- 400 mL full fat coconut milk
- 2 tbsp lemon juice
- 1/2 cup cilantro (chopped)
Instructions
1. Heat olive oil in a pan over medium heat, then cook onion until transparent. 2. Add ginger and garlic and cook for another 1-2 minutes until fragrant. 3. Add spices and cook for 30-60 seconds, stirring constantly to prevent burning. Add water if needed. 4. Add water, scrape pan to remove stuck bits, then add tomatoes and lentils. 5. Bring to a boil then lower and simmer for 30-40 minutes (25-30 minutes if using red lentils). 6. Stir in coconut milk and lemon juice, then remove from heat and add cilantro.
