Ingredients:

1 1/2 cup dry lentils (green, brown or red will do)
2 cups vegan vegetable broth
1 cup diced canned tomatoes
1 cup light coconut milk
1 large yellow onion, finely chopped
3 garlic cloves, minced
2-4 tbsp vegan tikka masala curry paste
2 tbsp tomato puree
juice from 1/2 lemon

White rice

Directions:

1. Heat up a large pot before adding in the onion and garlic. Cook this whilst stirring for a few minutes, or until they have turned a light brown. Pour in all the remaining ingredients, except for the spices and lemon juice, and bring this to a boil. Proceed to adding in 1 tsp of each of the spices. The lentils need about 25-50 minutes to become really tender and well-cooked, so cover the pot with a lid, bring the curry to a simmer and keep checking in on it every 15 minutes or so.
2. When the lentils are completely cooked, start adding in more of the spices. The reason behind adding in a bit of the various seasoning at first was to allow it to really marinate with the sauce, but we do not want to make it too spicy all at once. Now is the time to fine-tune the seasoning, and keep adding in more until you are satisfied with the taste. Then finish it off with the lemon juice. Serve warm and enjoy!