Cherry's Dahl

If you make this thinner, it makes a hearty soup. You could use any type of lentil, but the red ones cook quickest, and make the mushiest dahl. I like to put a spoon of yogurt on every plate with it.

1 onion
2-6 cloves garlic
1tsp each curry powder
garam masala
cinnamon
2tbs brown sugar
bayleaf
vegetables such as capsicum, peas, chopped carrot, eggplant...whatever you have.
red lentils (I don't know how much you eat, but the lentils swell up to about 3x the original quantity)
1 can coconut cream
1 can chopped tomatoes

First, fill up the jug and start it boiling.
Chop your onion, and fry it in the bottom of a large saucepan. While it is cooking, finely chop your garlic and other veg.
When the onion is transparent, add the garlic and spices, then the other vegetables and bayleaf.
Wait a few minutes, then stir in your lentils and canned coconut & tomatoes, with enough boiling water to cover everything about 3-4cm deep
Bring to the boil, then turn down and leave to simmer. You will have to stir it every 10 or so minutes, and may have to add more water. It will take about 20 minutes from when you add the water, or half an hour all up.
You will know it is done when the lentils have absorbed all the water and become mushy.

Serve by itself or with rice. If you don't like rice, you could peel and chop potatoes, and chuck them in to cook along with the lentils.