Ingredients:
350 g homemade tomato sauce
3 garlic cloves
250 g red lentils
800 ml water + vegetable stock cube
200 ml coconut milk
Extra virgin olive oil
1 tbsp panch phoror (five whole spices)
1 tsp turmeric
1/2 tsp black pepper
1 tsp ground ginger
1 tsp hot chili powder
5 g Kombu seaweed from @algas_algamar
Preparation
In a pot, heat 3 tbsp of olive oil and sauté the chopped garlic, spices, and finely sliced kombu seaweed. Once the spices release their aroma and the garlic begins to brown, add the tomato sauce. When it starts boiling again, add the lentils and the water with the stock cube. Cook for about 25 minutes. In the last 5 minutes, add the coconut milk.
Let it rest for 15 minutes and serve with a drizzle of coconut milk and chopped chives.
