Summary

Ingredients

• 25 g butter
• 2 clove (s) garlic, crushed or roughly chopped
• 1 onion (s), chopped
• 0.5 teaspoon ½ turmeric
• 1 teaspoon spice mix (Garam Masala)
• 0.25 teaspoon ¼ chili powder
• 1 teaspoon ground cumin
• 1 kg tomato (s), chopped, canned, drained
• 175 g lentils, red
• 2 teaspoons lemon juice
• 600 ml vegetable stock, stock or instant
• 300 ml coconut milk
• salt and pepper
• Coriander greens, chopped
• Lemon (s), cut into wedges

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Instructions

1. Melt the butter in a saucepan. Mix the spices in a small bowl. Sauté the garlic and onion for 2-3 minutes while stirring. Sprinkle in the spices and steam for another 30 seconds.
2. Add tomatoes, lentils, lemon juice, vegetable stock and coconut milk to the saucepan and bring to the boil. Reduce the heat, simmer for 25-30 minutes, until the lentils are soft. If the lentils are too dry, a little more water can be added. Season to taste with salt and pepper and fill into plates. Garnish with coriander and lemon wedges and serve.
3. Warm naan bread goes well with it.