DAHL WITH RICE

• 1 large or 2 small onions - finely chopped
• 2 cloves of garlic - crushed
• a little fresh ginger - grated
• 2 teaspoons of curry paste
• ½ teaspoon cayenne pepper - optional
• 3 cups of water
• 1 can (400ml) of coconut milk
• 2 large spoons of tomato puree
• 1 can of whole peeled tomatoes
• 1 ½ cups red lentils
• juice of half a lemon
• 2 teaspoons of Garam Masala (don't mind if you don't have it)
• salt to taste
• rice or quinoa

PREPARATION:

Sauté the onion in oil (I used coconut oil) in a saucepan until golden and almost brown. Add garlic and ginger. Cook for about a minute, making sure the garlic doesn't burn.

Add the curry paste and, if using, cayenne pepper. Cook for about 30 seconds. Be careful not to burn the spices.

Add water, coconut milk, tomato puree, can of tomatoes, and lentils.

Bring to a boil and then reduce to a simmer to mix the ingredients together and soften the lentils. About 30-40 min.

Towards the end, we can add 2 spoons of butter (to make the consistency thicker), lemon juice, garam masala, and salt.

Serve with rice (or quinoa for a nice addition of vitamins and minerals). 

Garnish the plate with fresh coriander leaves.