- 1 cup red lentils
- 2 cups vegetable stock
- 1/2 tsp turmeric
- vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp chili flakes
- 2 tsp ground cumin
- 2 tsp ground coriander seed
- 1 can tomatoes
- 1/2 can coconut milk (or less)
Rinse the lentils.
Dissolve the turmeric in the stock and combine with the lentils in a heavy pot. Bring to a boil, then simmer, covered, until the lentils are just tender. Stir occasionally.
At the same time, heat the oil in a small skillet over medium heat and add the onion. Saute until soft.
Add the garlic, chili, cumin, and coriander. Stir constantly, until the spices are very fragrant and the flavors are married.
Stir this mixture into the cooking lentils, and add the chopped tomato with a pinch of salt. Continue simmering until the lentils are done, then season to taste.
Add the coconut milk and stir well until heated through.
Serve over rice. Makes 4-6 servings.