|
Melt the butter in a large saucepan and add the
garlic and onion. Cook for 2-3 minutes and then
add all the spices. Cook for a further 30 seconds.
Stir in tomatoes, red lentils, lemon juice,
vegetable stock, and coconut milk and bring to the
boil.
Simmer for 30 minutes until lentils are tender,
adding extra hot water if necessary. Season to
taste and then serve sprinkled with the chopped
fresh coriander.
|
