What you need (2 servings):
1 onion, diced
1 clove of garlic, pressed
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp chili powder
1 tsp ground cumin
1 can of tomato cubes
60g red lentils, rinsed
1 tsp lemon juice
2dl vegetable stock
1dl coconut milk
oil
salt, pepper
Sauté the onion and garlic. Add the spices and fry for approx. 30 secs. Add the tomatoes, lentils, lemon juice, vegetable stock and coconut milk and bring to the boil. Simmer for approx. 25-30 mins until the lentils are cooked (I like to reduce the liquid so that it becomes more of a dip than an soup).
Season to taste with salt and pepper. Serve with naan.
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