½ to 1 tsp cayenne powder (used less to reduce spice)
1 (15 oz) can coconut milk
1 pint cherry tomatoes
1 cup chopped cilantro
Instructions
Heat the coconut oil in a large, deep skillet over medium-high heat. Add the cumin and coriander and stir constantly for ~45 seconds. Add the garlic and allow to brown, about 2 minutes.
Add the can of crushed tomatoes, ginger, turmeric, and salt to the skillet and cook for 5 minutes. Add the lentils and cayenne powder, plus 3 cups of water and bring to a boil.
Reduce the heat to low, cover the skillet, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.