Coconut Red Lentil Dahl

1 Tbsp water
2 medium onions, diced
4 medium garlic cloves, minced
1 Tbsp fresh ginger, peeled and minced
1 Tbsp curry powder
1 tsp turmeric
½ tsp coriander
½ tsp black pepper
1 tsp sea salt
½ tsp red pepper flakes
2 cups dry red lentils
1 can lite coconut milk
3 cups water or vegetable stock
fresh cilantro for serving
cooked jasmine, basmati or brown rice for serving

Cook the onions, garlic and ginger in Tbsp water for 5 minutes over medium heat.   Add more water as needed to prevent sticking.

Add spices, coconut milk, lentils and water/vegetable stock

Bring to a light simmer and cook for 25-30 minutes until lentils are soft and it has thickened

Remove from heat, serve topped with cilantro over rice, or on its own.