Green lentil coconut dal

Peel the onion and cut it into small dice. Set it aside in a bowl.

Peel the garlic cloves and chop them finely. Add them to the onions.

Heat a tablespoon of olive oil in the skillet over medium heat. Add the onions and garlic and sauté for 5 min until translucent.

Add the curry powder to the skillet and stir it well into the onions. Let it heat for 1 min to release the aromas.

Add the canned whole peeled tomatoes to the skillet. Lightly crush them with the wooden spoon to mix them with the onions.

Rinse the green lentils under cold water in the colander to wash off any grit. Drain well.

Put the drained lentils in the saucepan and cover them with 50 cl of cold water. Bring to a boil, then lower the heat and let them simmer, covered, for 25 min. Salt lightly as they cook.

Once the lentils are cooked, tip them into the skillet with the tomatoes. Add the coconut milk and stir well.

Bring to a gentle boil, then let it simmer over low heat for 10 min so the flavors come together. Taste and adjust the salt if needed.