2 Tbsp Olive Oil
1 Onion (Chopped)
1 tsp Crushed Garlic
1 Tbsp Mild Curry Powder
1/2 tsp Cumin
1/2 tsp Coriander Powder
1/2 tsp Turmeric
1/4 tsp Cayenne Pepper
1 and 1/2 cups (300g) Dried Brown Lentils
2 Chopped Tomatoes
400ml Coconut Cream
2 cups Fresh Basil
1 Tbsp Coconut Sugar
Sea Salt and Black Pepper (to taste)
Fresh Basil or baby spinach
Add olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric, and cayenne pepper and sauté until the onions are softened.
Add in the dried lentils and toss them with onions and spices.
Add the chopped tomato, 1 cup of water, and the coconut cream. Bring to a boil and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked – around 20-40 minutes.
When the lentils are cooked add in fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
Serve with rice, fresh basil and some slices of fresh lime.
For quick-cooking and better digestion, it's recommended to soak the lentils for at least 4 hours. I soak my lentils overnight.