Ingredients

• 1 tbsp coconut oil
• 1 shallot, diced
• 4 cloves garlic, minced
• 1, 14 oz can crushed tomatoes
• ½ inch knob ginger
• 1 tsp salt
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ⅛ tsp cayenne
• ½ cup green lentils
• 1 ½ cups water
• ½ can full fat coconut milk
• ¼ cup chopped cilantro

Directions

1. Heat a medium saucepan over medium heat. Add the coconut oil.
2. When the coconut oil melts, add the shallot. Saute, stirring often, until mostly tender, about 3 minutes.
3. Stir in the garlic and cook for another 2 minutes, until the garlic is fragrant and shallot is very tender.
4. Stir in the crushed tomatoes, ginger, salt, cumin, coriander, and turmeric. Cook for another 5 minutes.
5. Stir in the cayenne, lentils, and water. Simmer for about 35-40 minutes, stirring occasionally. Add more water, if desired for a thinner consistency.
6. Stir in the coconut milk and the cilantro and cook for another minute.
7. Serve warm with rice!