Chop the vegetables finely, e.g., in a mini chopper or grate them.

Heat oil in a large pot and sauté the vegetables and spices.

Add chopped tomatoes and coconut milk and reduce to medium heat.

Rinse the lentils and add them to the dish along with water, ensuring the liquid covers the lentils. Add more water during cooking if the lentils absorb all the liquid.

Let it all simmer for at least 20 minutes – this is important because lentils need to cook for at least 20 minutes before they can be eaten.

Stir the dish occasionally to prevent it from sticking to the pot.

Finally, season the dish with salt and pepper to taste.

Serve with cooked rice, whole grain couscous, a good piece of bread, or enjoy it as it is with a dollop of crème fraîche and a sprinkle of spring onions.