Quick Eritrean Lentils - cooking recipe

Ingredients

1 - 1 1/2 cup red lentil
1 -2 cup coconut milk
3 -4 cups water
1 tablespoon madras curry
2 onions
2 -3 garlic cloves
2 tablespoons olive oil
salt

Preparation

Chop onions and garlic finely.
Saute in oil over heat in a large pot
Add Madras curry and saute a few more seconds.
Add red lentils and coconut milk.
Stir and let mixture sit a few moments.
Add water.
Simmer, stirring occasionally, until this has reached a nice mushy, stew-y consistency. Remove from heat and salt liberally to taste (may need a teaspoon or more of salt).
Serve over injera, rice or just eat plain with bread. Freezes well. Reheats well.