Green lentil dal with basmati rice

Peel the onion and cut it into small dice. Peel the 2 garlic cloves and chop them finely.

Put the 95 g of green lentils in the colander and rinse under cold water. Drain well.

Heat 1 tbsp of olive oil in the large saucepan over medium heat. Add the onion and sauté for 5 min, stirring, then add the garlic and 1 tsp of curry powder and stir for 1 min.

Add the lentils, the 400 g of whole peeled tomatoes, crushing them with the spoon, and 30 cl of water. Add 1 pinch of salt and pepper, bring to a simmer, cover and cook over low heat.

Let it simmer over low heat, covered, for 25 min total, stirring now and then. Add a little water if it sticks or gets too dry.

Rinse the 150 g of rice in the colander until the water runs almost clear. Put it in the saucepan with 22 cl of water and a little salt, bring to a boil, cover, turn the heat to very low and cook for 10 min. Then let it puff up off the heat for 5 min, still covered.

Once the lentils are tender, add the 20 cl of coconut milk and stir. Let it heat for 3 min over low heat without boiling hard, then taste and adjust the salt and pepper.

Fluff the rice with a fork. Divide the rice between 2 plates and top with dal.