Red lentil dal with rice

Peel the 2 carrots and the onion. Cut the carrots into small dice and the onion into thin slices.

Put the 130 g of lentils in the colander and rinse under cold water until it runs almost clear. Drain well.

Heat the 2 tbsp of oil over medium heat in the large saucepan. Add the onion and carrots and stir for 5 min until the onion is translucent.

Add the 2 tsp of curry powder and stir for 1 min so it releases its aroma without burning. Then pour in the 300 g of crushed tomatoes.

Add the rinsed lentils and 50 cl of water, then season with salt and pepper. Bring to a boil, turn the heat down to low, cover and let it simmer for 20 min, stirring now and then.

While the dal simmers, bring 22 cl of salted water to a boil in the medium saucepan. Add the 110 g of rice, cover and cook over low heat for 12 to 15 min, then let it rest, covered, for 3 min and fluff with a fork.

Once the lentils are soft, pour the 20 cl of coconut milk into the dal. Stir and let it heat for 3 min over low heat, then taste and adjust the salt and pepper.

Divide the rice between two shallow bowls and pour the dal on top or alongside. Serve right away.