Ingredients:

• 400 g red lentils (2 cups)
• 1/2 L vegetable broth (2 cups)
• 3 tomatoes diced (or 2 large ones) or 1 can of diced tomatoes
• 1 can of coconut milk (425 ml)
• 3 shallots or 2 onions
• 3 cloves of garlic or more
• 1/2 lime or lemon

Spices

• 1 teaspoon cumin
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• Salt and pepper to taste

Instructions

• Heat a large saucepan with a little water at the bottom
• Once the water starts to simmer, add the onions or shallots and stir until they brown (4 to 5 minutes).
  • You can add a little vegetable broth if they stick.
• Add the garlic and mix well for 1 min.
• Add the spices and make sure the onion and garlic mixture is well coated.
• Add the vegetable broth, coconut milk, lentils, and tomatoes.
• Stir continuously: lentils stick quickly!
• Cook over medium heat for 20 min, making sure to stir regularly so it doesn’t stick to the pan.
• Add salt and pepper as needed.
• Let it simmer over low heat for another 10 to 15 min for more flavor.
  • Note: it’s even better reheated / the next day ;-)
• Squeeze the half lemon/lime and stir

Serving suggestions:

• Rice or other grains (quinoa, bulgur, etc.)
• Add some greens, for example: – fresh cilantro or green onions