2 Tbsp Butter
2 Garlic Cloves, crushed
1 onion, chopped
1/2 tsp ground tumeric
1 tsp garm masala
1/4 tsp chili powder
1 tsp ground cumin
2lb 4 oz / 1kg canned chapped tomatoes, drained
1 cup split res lentiles, rinsed
2 1/2 cups of vegetable stock
1 1/4 cups coconut milk
salt and pepper

Milt the butter in a large pan. Add the Garlic and onion and saute for 2-3 minutes, stirring. Add the spices and cook for 30 seconds

Stir in the tomatoes, lentils, lemon juice, stock, and coconut milk and bring to a boil

lower the heat and let simmer for 25-30 minutes, or until the lentiles are cooked and tender

Season to taste with salt and pepper.