Start by making the Dahl
Heat coconut oil 1 tablespoon in a pot.
Chop the onions 1 and add, sauté for ⏱ 3 min until translucent.
Add the minced garlic cloves 2 and minced ginger 1 teaspoon, sauté for another ⏱ 1 min until fragrant.
Add turmeric 1 teaspoon, coriander powder 1 teaspoon, cumin 1 teaspoon, paprika 1 teaspoon and garam masala 1 teaspoon and sauté.
Rinse the dried red lentils 150 g in a fine mesh strainer under cold running water, then add to the pot.
Pour in vegetable stock 390 ml, stir well and bring to a boil.
Cook covered for ⏱ 10 minutes, or until the lentils have absorbed most of the liquid.
Add coconut milk 120 ml and crushed tomatoes 120 ml, optional.
Cook over low heat for ⏱ 10 minutes, or until the lentils are soft.
Season with salt and pepper to taste.
Add lemon juice 2 tablespoons or to taste.
Garnish with yogurt 4 tablespoons, fresh parsley or fresh coriander.