• 1 large yellow onions, diced
• 4 medium cloves garlic, minced
• 1 tbsp fresh ginger, peeled, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/4 tsp coriander
• 1/2 tsp cayenne
• 1 tsp sea salt (add at the end)
• 2 cups (375 g) dry red lentils
• 1 cup coconut milk 
• 1 Cup diced fresh tomatoes
• 4 cups water
• 1/2 Cup chopped fresh cilantro (add just before serving)
• cooked jasmine, basmati or brown rice, for serving (optional)

Boil the water and then add the red lentils. Turn to low and let simmer. Sautee the first 3 ingredients with 2 T of the coconut milk; then add to the the simmering lentils. Add remaining ingredients except salt and cilantro. Cook until tender. Add salt and cilantro and serve.