Red lentil dal with brown rice

Peel the 2 onions and slice them thinly. Peel the 3 garlic cloves and chop them.

Rinse the 130 g of rice in the colander. Tip it into the saucepan with about 30 cl of water and a pinch of salt, bring to a boil, then cover and cook over very low heat.

Rinse the 110 g of red lentils in the fine-mesh strainer under cold water until it runs almost clear.

Heat 1 tbsp of olive oil in the sauté pan over medium heat. Add the onions and sauté for 5 min, stirring, then add the garlic.

Add 1 tsp of curry powder and stir for 30 seconds so it releases its aroma without burning.

Add the 400 g of whole peeled tomatoes, crushing them with the spoon, then the lentils and 25 cl of water. Bring to a simmer.

Let it simmer over low heat, half covered, stirring now and then, until the lentils are soft. Add a little water if it sticks.

Add the 20 cl of coconut milk, stir and heat for 3 min without boiling hard. Season with salt and pepper, then taste.

Turn off the heat under the rice and let it rest, covered, for 5 min, without draining it. Then fluff it with a fork and serve with the dal.