Here is a picture of it while it is cooking......
Now it is supposed to have red lentils, but I used the regular old brown ones because I have to travel far to get the red ones. I received this recipe from my son who sent me a photocopy of the recipe. It was tiny and hard to read. So I think I got it right---either way it came out really nicely!!
2 tablespoons of butter (I omitted and used a tiny bit of water)
2 garlic cloves, crushed (I used minced)
1 onion, chopped
1/2 tsp tumeric
1/4 tsp chili powder
1 tsp garam masala
1 tsp ground cumin
2lb 4 oz canned, chopped tomatoes diced. (I used 2, 14 & 1/2 ounce each cans and one of the cans I used had zesty mild green chilis)
1 cup red lentils (I used brown)
2 tsp lemon juice
2 & 1/2 cups vegetable stock (I didn't have any so I used Chicken broth )
1 & 1/2 cups coconut milk (I used a 13 ounce or so can of it)
salt and pepper to taste
1. Melt butter or just use a bit of water. Add garlic and onion and cook 2-3 minutes until tender. Add spices(except salt and pepper). Cook 30 seconds.
2. stir in tomatoes, red or brown lentels, lemon juice, vegetable stock, coconut milk,and bring to a boil.
3. Reduce heat to low and simmer UNCOVERED 25-30 minutes, until lentils are tender.
4. Season to taste with salt and pepper. Serve in bowls and garnish with cilantra, lemon slices and serve with warm bread!
Ps. for meat eaters--chicken would be good in this dish too