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For 4 people: 300 g of red lentils-1 chilli pepper-2 Bay leaves-the tip of a teaspoon of turmeric powder-.5 TSP mustard seeds-1 pinch of cumin seeds-1/2 can of chopped tomatoes into chunks-peanut oil 1 teaspoon grated coconut-sale-
Put the lentils in a saucepan with 3 dl water, add the chopped chilli, turmeric, bay leaf and salt, and simmer over low heat for about half an hour, up to absorb the cooking liquid.
Heat oil in a pan and add the mustard seeds and the seeds of cumin and toast for a few moments. Stir during toasting. Then add to the pan the tomato and coconut, add salt and cook for 5 minutes.
Transfer the lentils in a pan with the spices and stir well, leaving over medium heat a few minutes because the lentils you flavor right before serving.
(Thanks to Quetzali)