In a pan add some Olive Oil to a medium heat. Add your garlic and some salt and cook for 1-2 minutes, then continue to add the remaining spices.
Add the chopped tomatoes.
Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
Bring the mix to the boil, before reducing to simmer over a low temperature.
Leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes. Ensure it doesn't stick to the bottom of the pan - add a splash of water if it feels like it's drying out.
Once cooked, stir through a little more salt and serve.
