1 Tblsp olive oil
2 cloves garlic, minced
1 medium onion, diced
1 – 2 Tblsp curry powder (I prefer Keens)
salt
¼ c. coconut milk
1 c. red lentils
3 c. water
2 – 3 bay leaves
1 cinnamon stick
1 tin tomatoes
2 Tblsp lemon juice

1. Saute garlic in olive oil. Add onions and cook until soft.
2. Add curry paste and salt and cook on medium heat until it starts to brown.
3. Add lentils and stir fry coating them in the oil for 1 minute.
4. Add water, bay leaves and cinnamon. Bring to the boil then turn heat to low and simmer for 20 minutes, stirring occasionally.
5. Add chopped tomatoes and simmer further 10 minutes until thick.
6. The lentils should be soft and thick porridge consistency.
7. Add coconut milk and lemon juice. Stir through and serve with rice and mango chutney

Note: I love to serve this with Jamie Oliver’s roasted cauliflower and broccoli with Indian spiced yoghurt

Source: Peter Singer