The best thing about this warming dish is that you can add all sorts of vegetables to it! I've tried with potatoes, carrots, bell pepper, and broccoli. Also, pairs well with vegan naan! Here we go....
2 cups red lentils, sorted and well rinsed
2 Cups of Water
1 tbsp oil (coconut oil)
1/2 Can of coconut milk
1 large yellow onion, finely diced
4 cloves garlic, minced
1 tbsp grated ginger
Dash of red pepper flakes
1 tbsp curry powder
1 tsp whole ground mustard seed
1 tsp ground coriander
1/2 tsp ground cumin
1 1/2 tsp salt, more to taste
1 cup of chopped fresh tomatoes
cilantro, for garnish
basmati rice, to serve
Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Cook, partially covered, until the lentils are tender, usually 15-20 minutes. Follow directions on lentil package.
While the lentils are cooking, heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes. If it starts sticking to the pan feel free to add a tbsp or so of water.
Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes or until the tomatoes are soft.
Add the lentils to the spices, and simmer over low heat for about 5 minutes to infuse with flavor.
Serve garnished with cilantro and with basmati rice.