I can no longer find the recipe that inspired these amazing lentils, but here is a rough recipe for what I did. We served it with rice and a big handful of cherry tomatos from the garden.
Tomato Coconut Lentils
Chop up a good 5-6 garlic cloves and grate a thumb size knob of fresh ginger. Add them to a pot over medium heat with some oil and sizzle for a couple of minutes. Add in about a teaspoon each of ground cumin, coriander and turmeric and cook for another minute or so. Add in a cup of rinsed red lentils, 2 cups veg broth, a tin of diced tomatos and a tin of coconut milk. Stir it all up, cover and simmer for 30 minutes until the lentils are soft. Season with salt and pepper.
