Ingredients

2 T olive oil
1 t cumin seed in a little olive oil
2 medium chopped onions
2 cloves crushed garlic
1 t turmeric
1 t ginger (freshly grated is best.....you can store a whole ginger in freezer)
1 t paprika
1 t cumin
4 medium sized peeled and diced potatoes
3 t sea salt
3 chopped fresh tomatoes or 1 can chopped tomatoes
500 grams or 2 ½ cups of dried lentils.  ( equivalent to approx 3 cans cooked drained lentils) Can be brown, green or black lentils.
½ can of coconut cream

Soaking and Cooking of lentils

1. Lentils to be soaked overnight in a large pot or put on to soak all day.  They will release more enzyme inhibitors if you add a T of natural yoghurt to the water.
   
   
2. Make sure your lentils are well covered with water to allow for the release of enzyme  inhibitors.  You will notice bubbles on top of  water at the end of soaking.  
   8- 12 hours is best.
   
   
3. Drain off water by pouring water with lentils into a draining sieve.  Rinse.  Return to the pot with fresh water.  Bring to boil and simmer until lentils soft.
   
   
4. Drain and put lentils aside until ready to add to recipe.
   
   
5. If you are keen, you can soak double the amount and once cooked and drained, you can store the extra half in your freezer for another time.

Method

1. Heat olive oil on low heat.
   
   
2. Add cumin seeds and then add the other spices.
   
   
3. Add chopped onion and cover with lid until soft. (You may need to add a little water if too dry.)
   
   
4. When onions are softened, add your diced potatoes and salt.
   
   
5. Cover with water and let simmer until soft.
   
   
6. Add your can of tomatoes.
   
   
7. Add your cooked lentils.
   
   
8. Lastly add the coconut milk. 

(If you are finding your mixture has become too watery you can thicken with a little rice flour or corn starch.  Make sure you mix it in a small cup with water before adding to your mixture to avoid lumps.)