In a large saucepan, saute garlic until fragrant. Add onions and cook until they begin to soften. Add curry powder and salt to taste, and cook over medium heat until the mixture begins to brown.
Add a cup of small red lentils and stir for a minute or so before adding three cups of water, the bay leaves and cinnamon stick. Bring to boil, then turn the heat down very low and simmer for about 20 minutes, stirring occasionally.
Add chopped tomatoes, and simmer another 10 minutes, until thick. The lentils should be soft and the consistency just liquid enough to pour. Add coconut milk and lemon juice. Stir through, and remove from heat.
Serve over rice with lime pickle and mango chutney.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 3.8mg||1 %|
|Sodium 24.4mg||1 %|
|Potassium 642.7mg||17 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 21.5g|
|Protein 15.3g||22 %|
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Calories per serving: 261
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