Coconut lentils

serves 2
takes: 20 minutes
1 can tomatoes (400g / 14oz)
1 can coconut milk (400mL / 1.5 cups)
200g (7oz) red lentils
1 teaspoon dried chilli flakes or 1/2 teaspoon chilli powder, optional
1 bunch fresh coriander (cilantro) leaves picked, to serve, optional

1. Place tomatoes, coconut milk, lentils and chilli, if using, in a saucepan. Bring to the boil.

2. Simmer, covered for 10-15 minutes or until lentils are ‘al dente’. Taste. Season.

3. Serve topped with coriander leaves if using.