Ingredients

25 g	butter
2	garlic cloves, chopped
1	onion, chopped
0.5 tsp	tumeric
1 tsp	garam masala
0.25 tsp	chilli powder
1 tsp	ground cumin
1 kg	canned tomatoes, chopped
175 g	red lentils, rinsed
2 tsp	lemon juice
600 mL	vegetable stock
300 mL	coconut milk
	chopped fresh coriander, to garnish

Method

1. Melt butter in large saucepan and saute garlic and onion for 2-3 minutes, stirring. Add spices and cook for 30 seconds.
2. Stir in tomatoes, lentils, lemon juice, stock and coconut milk and bring to the boil. Reduce the heat and simmer for 25-30 mins until lentils are tender and cooked.
3. Garnish and serve with warm bread or rice etc.

Notes

Add small quantities of hot water to the pan whilst the lentils are cooking if they begin to absorb too much of the liquid.

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