Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
1 cup mixed vegetables, diced
1 onion, diced
2 cloves garlic, sliced thinly
1 tbsp coriander
2 tsp cumin
1 tsp each: fennel, ginger, pepper, and salt
400 g canned tomatoes
600 ml water
1 tbsp bullion cubes
1 cup red lentils
100 g coconut milk
cinnamon, cardamon, and cayenne pepper to taste
Heat a saucepan and add the oil, saute onions, diced vegetables, and garlic until they begin to soften.
Add remaining ingredients except the coconut milk to a boil.
Reduce the heat until the mixture is at a low simmer and cook for about 30 minutes or until the lentils are no longer distinct in the pot, adding the coconut milk in the last 10 minutes of cook time.