Step 1

Add the olive oil to a pot along with the chopped onions, crushed garlic and minced ginger and sauté until the onions are softened.

Step 2

Add the turmeric, coriander powder, cinnamon, curry powder and red lentils and sauté the lentils in the spices briefly and then add the canned chopped tomato, vegetable stock and coconut milk.

Step 3

Bring it to a simmer and then turn down the heat and cover the pot and leave to simmer, checking it and stirring regularly, until the lentils are cooked. Keep an eye out as they cook fast*.

Step 4

Add in some coconut sugar (for flavor balance) and salt and pepper to taste.

Step 5

Serve with basmati rice and fresh chopped cilantro with some poppadoms on the side (optional).