1 tablespoon olive oil
2 cloves garlic (crushed/chopped)
1 medium onion (diced)
1- 2 tablespoons curry powder, to taste
Salt, to taste
1 cup small red lentils
3 cups water
2-3 bay leaves, to taste
1 cinnamon stick
1 tin tomatoes, (chopped)
1/4 cup coconut milk
2 tablespoons lemon juice

In a large saucepan, saute garlic til fragrant.
Add onions and cook until they begin to soften.
Add curry powder and salt, to taste, and cook over medium heat til mixture begins to brown.
Add lentils and stir for a minute or so before adding water, the bay leaves and cinnamon stick. Bring to boil, then turn heat down very low and simmer for 20minutes, stirring occasionally.
Add chopped tomatoes, and simmer a further 10minutes, until thick. The lentils should be soft and the consistency just liquid enough to pour.
Add coconut milk and lemon juice. Stir through, and remove from heat.

Serve over rice with lime pickle and mango chutney.