Tomato & Lentil Dahl

2 tbsp oil
1 large onion, finely chopped
3 garlic cloves, chopped
1 carrot, diced
2 tsp cumin
2 tsp mustard powder
1 inch piece ginger root, grated
2 tsp turmeric
1 tsp garam masala
1 cup split red lentils
1 2/3 cups water
1 2/3 cups coconut milk
5 tomatoes, peeled, seeded, chopped
juice of 2 limes
4 tbsp cilantro
salt & pepper
1/4 cup slivered almonds, toasted

1. heat the oil and saute the onion for about 5 minutes. Add the garlic, carrot, ginger. Cook for about 5 minutes.
2. Add the spices and cook for about 1 minute, letting the flavours ‘mingle’. Stir to prevent the spices from burning.
3. Add the lentils, water, coconut milk, tomatoes, salt & pepper. bring to a boil then reduce heat and simmer, covered, for about 45 minutes, stirring occasionally.
4. Stir in the lime juice and cilantro and cook for 15 more minutes until the lentils soften and become tender.
5. Serve with any remaining cilantro and almonds.