Red Lentil Dhal with Coriander and Cumin

Place the red lentils in a sieve and rinse them thoroughly under cold running water.

Peel and finely chop the onion.

Peel and finely chop the garlic and fresh ginger.

If using fresh coriander, roughly chop it.

Heat the olive oil in a large pot over medium heat.

Add the onion and sauté until translucent, about 4 minutes.

Add the garlic and ginger, stir, and sauté for another minute.

Stir in the cumin, coriander, and turmeric and briefly fry until the spices are fragrant.

Add the rinsed lentils and stir well to combine.

Add the chopped tomatoes, coconut milk, chili, and salt, then pour in water.

Bring to a boil, reduce the heat, and simmer, covered, for about 25 minutes, until the lentils are soft and the mixture is thick.

Adjust seasoning with lemon juice to taste and add more salt if needed.

Divide the finished dhal into bowls and sprinkle with fresh coriander.

Serve warm, on its own or with naan or rice, as desired.